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Niagara College teaches the best in Canada!

Posted by David

Saturday, September 17th, 2016

Savvy Selections wine of the month club
Featuring Niagara College Teaching Winery
–  September 2016 –

Hard to believe that it was almost six years ago when we first introduced YOU – our Savvy Selections subscribers – to the incredible wines from Niagara College Teaching Winery. Since then, we have watch enrollment into the winemaking program grow in unison to the growth of the Canadian wine industry.  Along the way, the winery has won numerous awards – in Canada and internationally – for their wines.  The college has provided the career opportunities for many of their students in the Canadian and international wine industries.  And their graduates are so well trained and have extensive experience that Niagara College recently hired one of their own alumni – Gavin Robertson – as their winemaker.  Isn’t that a wonderful full circle?

We’re excited to offer outstanding wines from this amazing facility, where students and faculty work together on every stage of winemaking from harvest to packing up the boxes for this month’s deliver.  With the 2016 harvest now underway with grapes picked to make sparkling wine and white wine grapes now being collected this week, the students are getting their hands right into real life vineyard experience!


Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find these INCREDIBLE wines. They are all food-friendly and ready to drink!

BalaNCe Brut – Sparkling wine made in the traditional method, with subtle fruit and a fine bubbly mousse.

2011 Dean’s List Pinot Noir – an earthy and flavourful, a premium Pinot Noir that WOWed our Savvy Team.

2011 Dean’s List Meritage – Your friends will think that wine came from Napa when they taste this big, well-aged blend!

Chosen by your personal Sommeliers….just for you

With every sip, it is easy to forget that Niagara College Teaching Winery is a classroom. The wines the students make are meticulously hand-crafted, using the best grapes, equipment and barrels available. After all, they aren’t just making wine, they’re teaching students how the best wines are made.

Want to stock up?

Call on us at any time you would like additional bottles of your favourite Niagara College Teaching Winery wines – or other wineries we have featured in Savvy Selections.  We’re your Wine Hotline! Reach us on 613-SAVVYCO (728-8926) or send me an email to

-Debbie & Savvy Team


Niagara College Teaching Winery

Presented by Sommelier David Loan

The beginning of September is a busy time for Ontario winemakers. Grapes are being harvested, the first crush has begun and the weather needs to be watched continually.  Gavin Robertson, though, has double-duty: while overseeing the harvest, he’s also overseeing dozens of new students as they get ready to learn how to make wine.

Gavin is the winemaker at the Niagara College Teaching Winery (NCTW) – Canada’s first and only commercial teaching winery. He makes beautiful wine (as you will discover with your Savvy Selections), all the while he is introducing a new generation of students to the art, science, and work of winemaking.

“I’m here at the outset of their careers,” Gavin says of his students.  “Their first harvest, first time pruning a row, first ice wine harvest.

“When the temperature drops to minus eight in January, all of our first and second year students as well as our faculty are out at 5 am harvesting.  And it’s terribly cold and wonderful  magical all at once!”

Slowing down the pace…

Gavin (in photo left) grew up in Almonte in the Ottawa Valley.“I knew more about maple syrup than wine,” he laughs. He joined a wine tasting club while at university, and later moved to Europe for two years. While there, he got to know the culture of wine in France and Spain. “I worked odd jobs back in Toronto and found I was missing the physical craft of wine. Having been raised in the country, I wanted to slow the pace down a little bit.

“It was a series of fortuitous events. I went for a bike ride through Niagara-on-the-Lake and discovered their wines and how great and developed the industry was. I applied to the Niagara College program and realized it was a mix of science and art and agriculture. It was holistic.”

Loads of Opportunities

Gavin says working at a teaching winery has brought new opportunities. The college has assisted Gavin in working at wineries in Central Otago, New Zealand, and Tasmania, Australia to help refine his wine knowledge and gain experience. While things slow down at other wineries, we’re busy with research projects and cider and beer,” he said.

NCTW has been an active participant in the Canadian Oak Project, which is evaluating the use of Canadian oak wine barrels, and comparing the results with American and French oak. “Canadian oak tends to be a bit robust in terms of taste profile. It has a very fine grain and needs a decently ripe fruit to stand up to it. It really showcases the cooperage”.

Just wait til you try the 2011 Dean’s List Pinot Noir in your Savvy Selections  – it is a fantastic example of Canadian oak-aged wine.

International Impact

Asked what he takes the most pride in, Gavin immediately returns to talking about his students. “You can walk into virtually any winery in Ontario and many in Nova Scotia and British Columbia that have our grads in them. NCTW graduates are working in Portugal, France, even the South of England. “This little school in southern Ontario is having a big impact internationally”, Gavin explained.  “Recently, the goal is to involve the students in the vineyard more. The winemaking is the more romantic side but it’s important to have truly skilled labour in the vineyard. We’ve advanced in terms of science and technology and it’s important that we extend that to the vineyard.

“Any winemaker will tell you that good wine is made in the vineyard. It’s great to be involved in the thirty-three acres we have on the college grounds. “

Here’s to the many hands involved in learning to make great Canadian wines like the ones you have in your Savvy Selections.

Cheers & enjoy your Savvy Selections!









Let’s get tasting! We picked a sparkling wine made in the Traditional Method along with two absolutely stunning red wines from the excellent 2011 vintage. The reds were released just this year, so they’ve had lots of time to mellow and age. Just make sure you drink them soon!

BalaNCe Brut VQA Niagara Peninsula $24

Made in the Traditional Method (second fermentation occurs in the bottle as done with making French Champagne), this lovely Pinot Noir and Chardonnay blend  is the perfect accompaniment to a celebration or first course, or just for lovers of good sparkling wine. Notice the label has accentuated the NC in the word Balance…as in Niagara College.  Clever isn’t it?

Savvy Sommelier Tasting Notes: The wine offers a good, fine mousse. It has striking lemon, peach, and wet stone notes, and we detected grapefruit, mint, and apricot on the finish. It’s very dry but very delicate.  An absolute delight!

Suggested Food Pairings: BalaNCe Brut will go well with any of the usual Champagne pairings, such as oysters, lobster, or other seafood. But we think it will work beautifully with a Niagara peach, arugula & prosciutto pizza (recipe below) – oh my!

Cellaring:  Drink at 7-9ºC. Can be cellared for up to a year.


Dean’s List Pinot Noir (Canadian Oak Project) VQA Niagara-on-the-Lake 2011 $20

We love the fun report card labels on the Dean’s List wines! These premium wines include notes by famed Canadian wine writer Tony Aspler, who tasted the wine when it was still in the barrel. his report card reveals his tasting notes back then….compare to our notes your impressions to see & taste how aging has changed the wine since Tony first tasted it!

Savvy Sommelier Tasting Notes: “Absolutely Stunning!” said Debbie. We are confident you will same the same thing. A tawny red, it’s load with flavour: sour cherry, cedar, spice, leather, cigar, and blackberries. The tannins are moderately high – more so than we’ve ever tasted from an Ontario wine – and it’s a big, bold wine that’s ready for food.

Suggested Food Pairings: This wine has so much flavour, it can easily stand up to big red meats. How about grilled lamb chops (recipe below)?

Cellaring: Ready to drink now, and don’t try to hold it for more than 12 months. Serve between 11-14ºC.


Dean’s List Meritage VQA Niagara-on-the-Lake 2011 $25

Winespeak: Did you know that the wine term “Meritage” is a portmanteau of the words “merit” and “heritage? The word is an American invention, to provide a term that reflects blends similar to those in Bordeaux. It’s pronounced the American way, rhyming with “heritage”.

 A blend of 50% Cabernet Franc, 27% Merlot & 23% Cabernet Sauvignon, we loved this full-bodied, food-friendly, beautifully rich wine. And we loved it’s low price even more. This is a steal – after you taste this wine & you want more bottles…call us to arrange additional bottles for you!

Savvy Sommelier Tasting Notes:  Loads of dark fruit, black pepper, plum, raspberry, and earthy notes balance the high (13.5 per cent by volume) alcohol. It’s velvety smooth, juicy, with soft, warm tannins. The flavours reflect the nose, and add in some fantastic cigar box and black olive notes.

Suggested Food Pairings: We see this with a rich Autumn stew, such as a French hunters’ stew (recipe below).

Cellaring: At its peak right now, we recommend drinking it within two years. Serve at 14-16ºC.



With NCTW BalaNCe Brut…

Peach & chevre pizza with arugula & prosciutto

Serves: 2 medium-sized pizzas
Recipe & Photo credits: Five and Spice
Originally adapted from Shutterbean


1 tsp active dry yeast
1 tsp sugar
1⅓ cup warm water (just gently warm to the touch, not hot)
2 Tbsp olive oil
1 tsp. salt
3-4 cups bread flour
¼ cup balsamic vinegar
1 red onion, thinly sliced
4 peaches, pitted and cut into eighths
8 oz chevre (soft goat cheese)
1 Tbsp olive oil
4 cups arugula
slices of prosciutto – as much as you like!
sea salt


Make the pizza dough early in the morning of the day you want to eat the pizza. Or make it the night before. Combine the yeast, sugar, and warm water in the bowl of a standing mixer with a bread hook (or in a large mixing bowl, if you’re going to knead by hand). Let it sit for about 5 minutes until the yeast has started to become foamy.

Add 3 cups of the flour, stir until it’s just sort of mixed together, then let it sit for 10-20 minutes to autolyse (this step is optional, but it helps develop the gluten). Next, add the salt and the olive oil and start the mixer stirring on low speed (or squeeze the olive oil and salt in using your hands, until worked into the dough). Knead the dough with the bread hook, or by hand on a lightly floured surface, for 5 minutes. Add just enough extra flour so that the texture of the dough is lightly tacky, but not completely sticky.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, put in the fridge and let rise for 8-12 hours. It should double or even triple in size.

When ready to bake the pizza, heat your oven to 500F, preferably with a pizza stone in it if you have one. Take out your pizza dough and divide it in half. On a well floured surface, stretch each half of the dough into an approximately 12-inch circle (or rectangle, as the case may be), then let it rest for 10-15 minutes.

While the dough is resting, toss the sliced red onion with the balsamic vinegar in a large bowl. Let this sit for 10-15 minutes to lightly pickle the onions. Then, gently stir in the peach slices.

When the dough has finished resting, stretch each half further into a circle as thin as you can make it without breaking the dough – if the dough does tear, just press it back together.

Transfer each stretched piece of dough to a parchment lined baking sheet or a pizza peel sprinkled with cornmeal.

Top each of the pizzas with half of the peaches and onions, making sure to leave the remaining balsamic vinegar in the bowl because you’re going to toss the arugula in there. Break the chevre into small chunks and scatter half of it evenly over each of the pizzas. Sprinkle the pizzas well with sea salt.

Bake each pizza one at a time, either directly on the pizza stone or on the baking sheet you have it on, in the hot oven until the crust is nice and golden brown (mine took only about 8 minutes, but the time depends on how thin your dough winds up being). While the pizzas are baking toss the arugula & prosciutto with the remaining vinegar and the 1 Tbs. olive oil plus a pinch of salt. After each pizza comes out of the oven, top it with half of the arugula. The arugula should wilt a bit with the heat.

Let the pizzas cool at least 5 minutes before slicing, then slice and serve.


With NCTW Dean’s List Pinot Noir …

Grilled Lamb Chops

Recipe and photo:
Serves 6


2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick


In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.

Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.


With NCTW Dean’s List Meritage…

Beef Chasseur

Recipe & Photo credit:
Serves 4-6


3 garlic cloves, crushed, divided
1 1⁄2 teaspoons seasoning salt
1⁄4 teaspoon fresh ground pepper
8 (8 ounce) filet mignon steaks, 1-inch thick
6 Tablespoons butter, divided
2 Tablespoons brandy
1⁄2lb fresh mushrooms, sliced
3 Tablespoons all-purpose flour
2 teaspoons tomato paste
3⁄4 cup dry red wine
1 cup chicken broth
1⁄2 cup beef broth
1⁄2 cup water
1⁄4 teaspoon Worcestershire sauce
2 Tablespoons currant jelly



Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.

Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13 X 9 inch baking dish.

Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce heat to low. Stir in the tomato paste and remaining garlic.

Remove from the heat; whisk in the wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.

Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.

Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).

Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.


Enjoy your Savvy Selections!


Derek Barnett is back…with his own winery

Posted by Monique

Friday, August 26th, 2016

Savvy Selections wine of the month club
Meldville Wines
–  August 2016 –

Every month we delight in bringing you some of Ontario’s most exclusive wines…and this month is extra special. We are delivering to you the very first release of Derek Barnett’s Meldville Wines. These wines were only just released at the winery a few weeks ago, so this is quite the opportunity to get first dibs on such an exclusive release!

Derek Barnett is no stranger to Savvy Company as he is a long-time friend. You may have fond memories of Derek gleefully pouring samples of his beautifully crafted Lailey Vineyard wines at our special portfolio tastings in Ottawa and Toronto. Derek is non-stop always attentively responding to inquiries about his wines, his work and his travels.

Open your Savvy Selections & be ready to uncork these wines

– 2015 First Edition Meldville ChardonnayA crowd pleasing cool climate Chardonnay with abundance of freshness, crisp acidity and alluring floral notes.

– 2015 First Edition Meldville Sauvignon Blanc – a vibrant white wine with an enticing texture and a bouquet of fruity and zesty notes.

– 2013 First Edition Meldville Cabernet Franc – a scrumptious well-rounded red wine with lovely fruit concentration, acidity and aging potential.

Meldville Wines showcases an exciting new expression of Derek’s winemaking talent. His humbled journey to such an achievement is quite the story as well. It is exciting to taste his new wines, but we have “unlocked a little bit of Derek’s world” in the following pages that we think you will enjoy.


You definitely won’t find these wines at the LCBO!

FB Savvy Selections bottleEvery month, our Savvy Sommeliers seek out wines with you in mind. Meldville Wines are a small batch of hand-crafted wines in VERY limited quantities. If you find a new favorite wine and would like to stock up, call our Savvy Team any time at 613-SAVVYCO (728-8926) for additional bottles. Also call us even if you have a yearning for wines from other wineries we have featured in Savvy Selections.


Cheers & enjoy your summer!

Debbie & Savvy Team


Meldville Wines

Presented by Sommelier Monique Sosa

Life is nothing but constant and for Derek (in photo), this is no exception. He has been a hands-on winemaker throughout his entire career. Recent changes in his career have sparked quite the new beginning in his life – the decision to start crafting wines under his very own label! In this month’s Savvy Selections we get to tap into what motivates Derek, we get to learn about Derek’s pursuit to owning and operating his own winery, and of course, we get to enjoy the exclusive inaugural release of Meldville Wines. So…

…who is Derek Barnett after all?

A question to which Derek politely responds, “Wow! I really dislike talking about myself.” After we both nervously chuckled, the ice cracked and Derek came to admit that he is simply a guy who loves to drink wine and loves being a winemaker.derek

“I feel lucky to have the opportunity to do what I do for work every day and I simply enjoy making wines for people who love to drink wine.”

Derek hails from a deep background in agriculture. Both his grandparents owned farms in rural central England where his first job in the business was milking cows. When Derek immigrated to Canada, he worked as a dairy farmer at Don Head Farms, north of Toronto. During the 1980s, Derek was proactive in the evolution of Don Head Farms from dairy farming to a thriving fresh local produce hub. By the early 1990s, as appreciation for local gourmet foods and fine wine spiked amongst Derek and his colleagues in the Greater Toronto Area, the owners of Don Head Farms seized the opportunity to obtain a license to operate a boutique winery. They sought to source the finest grapes from key quality producers in the Niagara Escarpment with Derek as their winemaker. In 1991, the doors to their winery – Southbrook Winery – opened with a small but proud inventory of 2000 cases of wine.

Visualizing what became the first breaths of Derek’s dream career path, I asked him if it was challenging for him to take on such a role? “Not really,” he responded. Derek is proud to admit that he nurtured his craftsmanship on the job. He may not have been educationally trained but he enjoyed drinking wine, he had a trusted palate, and he understood how to make table wine that people enjoyed drinking. Vintage after vintage, as his skills and reputation expanded, while Derek recognized that being a winemaker meant far beyond just turning grape juice into wine. He recognized that being a standout winemaker included growing grapes, making wine with those grapes, and successfully selling the wine made from those grapes. “To achieve these goals, you need to connect with people,” explained Derek.

“Understanding consumers, what they like and how to connect with them is what motivates a winemaker to make great wines.”

Welcome to Meldville Wines…

With several decades of experience in winemaking at Southbrook Winery and Lailey Vineyards – and currently Karlo Estates in Prince Edward County – Derek came face to face with another career first, owning and operating his own virtual winery.

Meldville Wines, the name itself, was actually conceived by Derek some five years ago while on a road trip with his wife. From time to time, they imagined what life would be like if they owned their own winery someday.

Meldville was the name of his family homestead in Swinford, England. It was coined by his family from combining the first initials in each of their names:

– M for Malcolm (Derek’s brother)
– E for Edward (Derek’s father)
– L for Lucy (Derek’s mother)
– D for Derek

Ever since Derek committed this name to his imaginary winery, it became a constant twinkle in his eye.

What finally sealed the deal? “Well, after Lailey, I felt like it was too soon for me to retire. Suddenly, with an abundance of free time that fell on my plate, I thought to myself, there’s no time like the present,” Derek explained.

At present, Meldville Wines is a virtual winery producing wines under the license of Legends Estate Winery. The three grape varietals in this inaugural release are sourced from the Lincoln Lakeshore sub-appellation in the Niagara Escarpment. Derek chose to work with Chardonnay, Sauvignon Blanc and Cabernet France because he finds these wines to be very textural, flavourful and showcases attractive levels of acidity. Derek has had experience working with Legends Winery during his years as the head winemaker at Lailey and he appreciates that he still has the support of his community and the opportunity to continue to work with such fine fruit.

What’s on the bottle?

Something to note about the wine, aside from the excitement of getting to enjoy expressions of Derek once more, are the stories behind the labels. The front and back labels both depict symbols that are important to the conceptualization of Meldville Wines.   The layout of the front label depicts the first page of the first edition of the Meldville Wines story, i.e. Derek’s story.   The symbolism behind the skeleton key represents an invitation to unlock a little bit Derek into your glass.   On the back label, you will find a photo of what once was the Meldville homestead back in England.   Altogether, it is a unique welcome symbolizing the inaugural release of Meldville Wines.

He is only getting started! Derek has many plans and ideas for his winery. Some that include plans to expand his portfolio of grapes to include Pinot Noir and Riesling. He also loves working with small lot vineyards so we can definitely expect to find rare reserve releases in the future as well. Watch out…this is just the beginning!



So, is Derek really only about wine?

“Mostly!” says Derek with a grin. To which I asked, “what do you tend to keep in your cellar Derek?” Derek responds, “I am a huge fan of Riesling.” He lit up when he described all the enticing German Rieslings he grew up drinking. Chardonnay is another top grape for Derek along with Sauvignon Blanc from the Marlborough region in New Zealand. As for red wines, Derek loves Northern Rhone reds. He says he has quite the coveted collection in his cellar. Aside from wine, Derek is a ‘mega fan’ of craft beer and whisky. He shared with me warm stories of how he enjoyed spending many hours touring the highlands of Scotland while tasting a dram or two along his journey.

We then segued into what off-duty Derek is like.   When asked what his top three things to do on a day off were, Derek shared that his number one pastime was spending time with the many women in this life – i.e. his wife, his two daughters and two granddaughters. He is a gentleman with lots of ladies in life! Derek then shared with me his passion for gardening, and from time to time, he looks forward to playing a round or two of golf.

Last words?

We came full circle! When I asked Derek what he considers being his legacy, this topic took him right back to the “I hate talking about myself” moment. I admire Derek’s humility. Instead of listing off accolades and piecing together his proudest moments on a whim, Derek opted to reiterate his sincere appreciation of his journey so far. “It has been an amazing ride being a winemaker and I am simply proud of everything I have put in a bottle.”

Derek also wanted to share that he loves visiting Ottawa.   He appreciates the fans he has in Ottawa and looks forward to visiting us again soon.

Here`s to Derek & realizing his dream of Meldville Wines.




2015 First Edition Meldville Chardonnay

Savvy Sommelier Tastings Notes: This Chardonnay immediately grabs your attention with a surge of fresh fruit and floral aromas. The key flavours show pronounced notes of honeysuckle, young pineapple, Asian pear, and honeydew melon. Sip after sip, you will note a lively mouth-watering acidity, a crisp mouth feel and a refreshingly dry finish on the palate. This is no doubt a fantastic crowd-pleasing expression of a cool climate Chardonnay.

Suggested Food Pairings: Enjoy this medium bodied white wine with a range of hearty meals including seafood linguine, butternut squash risotto or even crispy fried chicken.

 Cellaring: Drinking well now. Can cellar for 1-2 years. Serve chilled between 10⁰-12⁰C



2015 First Edition Meldville Sauvignon Blanc meld_site_bottle_sauvignon

Savvy Sommelier Tastings Notes: This Sauvignon Blanc showcases a pleasant tropical fruit note upfront and a zesty herbaceous note on the finish. As you pour yourself a glass, notice the bursting aromas of guava, kiwi, lemongrass, and orange blossom. The palate is a noticeably rounder and fuller in style with impressive fruit concentration, length of flavours, and body; even though it was fully fermented in stainless steel tanks. This white wine also shows an attractive balance of fruit flavours, dryness, and high mouth-watering acidity.

 Suggested Food Pairings: Enjoy pairing this vibrant and refreshing Sauvignon Blanc with green leafy salads, lemon-garlic marinated shrimp skewers or basil pesto based dishes.

 Cellaring:Drinking well now. Can cellar for 1-2 years. Serve chilled between 10⁰-12⁰C


2013 First Edition Meldville Cabernet Franc meld_site_bottle_cabernet

Savvy Sommelier Tastings Notes: This Cabernet Franc pours with an attractive deep ruby red appearance and an explosion of plum, berry fruit, and savoury aromas. Dominant notes include raspberries, blackberries, fresh cranberries and hints of spearmint, clove, and dried herbs. The palate shows a lovely integration of red berry notes, high acidity, young tannins, and long enticing tart cranberry note.

Suggested Food Pairings: Enjoy this medium bodied Cabernet Franc with slow roasted beef tenderloin, a gamey venison stew or simple pork chops on the BBQ.

 Cellaring: Drinking well now. Can cellar for 5-7 years. Serve chilled between 16⁰-18⁰C






With the Meldville Chardonnay…

A Butternut Squash Risotto

Recipe and photo credit to
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 8

Ingredientssquash rissoto

1/2 whole Butternut Squash, peeled, seeded & diced
3 Tablespoons butter
1 Tablespoon olive oil
1/2 teaspoon kosher salt
Black Pepper – to taste
1/4 teaspoon chili powder
1/2 whole diced onion
1-1/2 cup Arborio rice
6 cups (approximately) vegetable or chicken broth (low sodium is recommended)
Salt & Pepper – to taste
1/8 teaspoon turmeric
1/4 cup heavy cream (less if desired)
1/2 cup parmesan shavings – for garnish
Finely Minced Parsley – for garnish



Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

Heat broth in a saucepan over low heat. Keep warm.

Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.

Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.

Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of “bite” left to it.

When the rice is tender, add the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it’s just combined. Taste and add more salt and pepper as needed.

Sprinkle minced parsley over the top and serve immediately!


With Meldville Sauvignon Blanc…

Lemon Garlic Shrimp

Recipe and photo credit to
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2-3

shrimps w wineIngredients

3 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pounds cooked shrimp


Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

Add lemon juice, parsley, salt and pepper.

Then toss over (thawed) cooked shrimp in a large bowl and serve.


With Meldville Cabernet Franc…

Roasted Beef Tenderloin

Recipe and photo credit to
Prep Time: 25 minutes | Cook Time: 25 minutes
Servings: 8

Ingredientsbeef meldville

1 whole (4-5 lbs.) Beef Tenderloin
4 Tablespoons salted butter – more to taste
1/3 cup whole peppercorns more to taste
Seasoning salt (or your favorite blend with ingredients such as salt, garlic powder, onion powder, and paprika…among other things!)
Lemon Pepper Seasoning
Olive Oil



Preheat oven to 475 degrees.

Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)

Sprinkle meat generously with seasoning salt. You can much more liberally season a tenderloin because you’re having to pack more of a punch in order for the seasoning to make an impact. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)

Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.

Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.

Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.

Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.

To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Note: if you live outside of America and can’t get Lawry’s, any good salt blend will do. (For the record, I think Lawry’s has salt, garlic powder, onion powder, and paprika in it, among other things.)


 Enjoy your Savvy Selections!



Another reason to visit The County!

Posted by David

Tuesday, July 12th, 2016

Savvy Selections wine of the month club
Broken Stone Estates Winery
–  July 2016 –

What motivates a family to start making wine? In the case of Tim and Micheline Kuepfer, the answer had as much to do with family growth as it did growing grapes. Broken Stone Winery is their new venture that has completely changed their family’s life and their family life…for the better.  

This husband and wife team (with their 3 daughters in tow) opened their doors only 2 years ago.  We are excited to introduce you to the family & their small batch wines. We are certain that you’ll enjoy the trio of wines just as much as our team of Sommeliers did!

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find these SUPERB wines. Each one has been specially selected for its outstanding quality and food friendliness!

2015 Chardonnay Moderately oaked and balancing stunning fruit and acidity, this is a perfect match to summer fare.
2014 Pinot Noir – Classic County Pinot Noir, this  well-structured wine offers big fruit and earthiness.
2014 Reserve Pinot Noir – This is an eye-opener! So much flavour, beautifully tempered oak, and a richness we love to see in our Ontario reds.

Hand-crafted, hand-selected

Broken Stone Winery is one of those “off the beaten path” wineries that even visitors to The County seem to overlook.   We are certain that now you have discovered Broken Stone, you will want to visit Tim & Micheline to meet them & explore their boutique winery.

Call on us at anytime you would like additional bottles of your favourite Broken Stone wines – or other wineries we have featured in Savvy Selections.  Your Canadian Wine Hotline is 613-SAVVYCO (FB Savvy Selections bottle728-8926) or send me an email to  

Cheers & enjoy the sunshine!!

Debbie & Savvy Team



Broken Stone Winery

Presented by Sommelier David Loan


“Down to earth”. It’s a phrase you hear a lot when talking to Broken Stone owners Tim and Micheline Kuepfer. This husband and wife team use it to describe their winemaking philosophy and to talk about the impressive wines they make.

But it comes up most often when they discuss why they chose to get into the challenging – and sometimes heartbreaking – business of wine.

Simpler Things

Until 2009, the Kuepfer family were typical urbanites. Micheline’s marketing and demographics career was taking off, Tim was working in finance. They were raising their three daughters in Toronto and had the kind of active lives that comes with success and financial security.

But they felt something was missing. Tim had spent summers on his grandfather’s farm, stacking hay bales and enjoying the pleasures of a simpler life. Between school and swimming and hockey and soccer and everything else the city offers, were their daughters getting the same experience?

Micheline put it best: “We both wanted to go back to a simpler way of life and to show our girls that when you dream something you can make it happen if you put a lot of hard work into it.”


New Roots

Broken Stone family pixThe decision was made to buy three acres of fields on Closson Road in Prince Edward County. Tim immediately fell in love with the gravelly soil and they agreed to plant vineyards. The Kuepfer family continued to live in Toronto during the week and spent the weekends in The County, eventually planting rootstock for the three Pinots – Noir, Gris, and Meunier – and Chardonnay.

Tim took courses through UC Davis, one of the world’s best oenology schools, and in 2011 they broke ground and opened Broken Stone Winery.  From the beginning, Tim and Micheline’s daughters visited the vineyards to run in the fields, to help with farm chores, and to build their new tree house.

Heartbreak Grapes

It hasn’t all been fun and games. While the family business has developed well, with thousands of vines planted, a new winery and tasting room built, and rave reviews for their beautiful wines, there have been setbacks.

Each weekend, the Micheline & , Tim along with their daughters PLUS & Micheline’s mother along with the 3 girls,,  leave their home in the city home and head to The County to live in a trailer on the property. Tim recalls waking up in the middle of the night last year, feeling chilled and smelling smoke.

“I knew right away that we had frost,” he said. “I could smell the hay burning in my neighbour’s fields.” (winespeak: having bonfires in the vineyard is one technique winemakers use to increase the temperature of the surrounding air during frosty nights) That cold evening is burned into everyone’s mind who lives in The County: May 23, 2015. Most grape growers The County were hit hard. Tim estimates that they lost 90 per cent of their crop.

“We’ve always bought good quality fruit from other growers and other regions,” he said. “Last year, with the frost wiping me out, I had to buy more grapes from Niagara.”


What’s Next?

Fingers crossed, 2016 is shaping up to be a fantastic vintage, Tim reports, who recently left his finance job in the city and now works full time at the winery.

They’re playing with a few ideas, like branching into sparkling wine (“We’re not there yet,” warned Tim) or trying a Nouveau Pinot Noir, allowing customers to enjoy the wine shortly after it’s made. They’re also building a small cottage alongside the winery, replacing the Airstream trailer they’ve called home for the past six years.

More than anything, Micheline and Tim are proud of what their family has built.

“Each winery has its own personality,” Tim said. “We really want to focus on estate terroir-driven wines, hand-made. We think it’s important to stay down to earth and stay genuine with our lives and how we interact with other people.”  There is that phrase again!




Time to have a mini-tasting!

We picked two Pinot Noirs made with County fruit.  Take note, the two Pinot Noirs are the same vintage, yet have vastly different characteristics.  We recommend you taste them at the same time. Gather a group of friends, give each of them two tasting glasses, and be amazed at the distinctions between these two fabulous wines. Which one is your favorite?


Broken Stone Winery ChardonnayChardonnay VQA Niagara Peninsula 2015, $20 

Micheline prefers unoaked Chardonnay while Tim likes lots of buttery oak. They hit the perfect balance here by putting 25 percent of the wine in oak casks and then blending it with the rest.

Savvy Sommelier Tasting Notes: This has lovely peach and apricot notes, with some red apple and minerality. There are hints of butter and coconut, with vanilla rounding out the long finish. Full bodied, and with above average acidity, this is a wine to enjoy with friends.

Suggested Food Pairings: We like this with a rich cream soup. Or take advantage of the harvest and make a thick corn chowder.

Cellaring:  Drink at 7-10ºC. Can be cellared for up to a year.

Broken Stone Winery Pinot NoirPinot Noir VQA Prince Edward County 2014, $25

“ Wow! Pow!” commented Savvy Sommelier Debbie after one sip.

Savvy Sommelier Tasting Notes: With a medium cherry colour and juicy, juicy sour cherry and smoke nose, this is the very definition of a County Pinot Noir. On the palate, it offers blackberries, red cherries and red Twizzler candy. Bracing acidity and medium tannins balance the fruit, with a lovely earthiness throughout.

Suggested Food Pairings: We like to pick up on Pinot Noir’s earthy notes and pair this with mushroom dishes. Wild mushroom risotto, anyone?

Cellaring: Ready to drink now, yet this could be cellared for up to 3 years. Serve between 14-16ºC.


Reserve Pinot Noir VQA Prince Edward County 2014, $35

Broken Stone Winery Reserve Pinot NoirThis is a surprisingly big Pinot with intense flavours. The winemaker notes that it was aged 12 months in French oak, and bottled without filtering.

Savvy Sommelier Tasting Notes:  Swirling & nosing the glass, we found sweet black cherries and caramel with lots of cedar. In the mouth, it’s plush with notes of red rose, dark cherries, cedar and vanilla. Medium acidity with medium-plus tannins. There’s a rustic quality that our Savvy Sommeliers fell in love with.

Suggested Food Pairings: “”This wine would pair well with…a bigger glass!”, chuckled David Loan (the newest member of the Savvy Team) Still, it could match to any of the big, red meat dishes you might ordinarily look to Cabernet Sauvignon with, such as BBQ rib eye or shish kebabs.

Cellaring: Drinking well now, this can cellar 3-5 years. Serve at 14-16ºC.


Broken Stone Winery Tim in the vineyard

All photos above credit to: Broken Stone Winery




With Broken Stone Chardonnay…
Summer Corn Chowder

Recipe & Photo credits CookingClassy
Serves 6

IngredientsBroken Stone Winery Summer Corn Chowder

 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp (45mL) butter
5 slices bacon, cut into 1/4 to 1/2-inch (0.75-1.5cm) pieces
1 medium yellow onion chopped
1/4 cup (65 mL) all-purpose flour
1 clove garlic, minced
5 cups (1 Litre) water
1 lb (450 g) Yukon Gold potatoes, cut into 1/2-inch (1.5 cm) pieces
1/2 tsp (3 g) dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup (250 mL) half and half
1 Tbsp (15 mL) honey
2 – 3 Tbsp (28-42 g) chopped fresh chives
Shredded cheddar cheese, for serving (optional)



Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 – 10 minutes.

Add in the flour and garlic and cook 1 1/2 minutes.

While whisking, slowly pour in 5 cups water.

Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.

Add in thyme and bay leaf and season with salt and pepper to taste.

Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.

Stir the mixture back into the pot then stir in half and half and honey.

Sprinkle each serving with chives and optional cheddar.


With Broken Stone Pinot Noir …

Wild Mushroom Risotto

Recipe and photo:
Serves 4

IngredientsBroken Stone Winery Wild Mushroom Risotto

9 1/2 Tbsp (143 mL) butter, divided
1 1/2 pounds (675 g) fresh wild mushrooms
(such as porcini, hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (1.750 Litres)(about) low-salt chicken broth
1 Tbsp (15 mL) extra-virgin olive oil
3/4 cup (100 g) finely chopped leek (white and pale green parts only)
1 1/4 cups (231 g) arborio rice
1/4 cup (62mL) dry white wine
1/4 cup (62mL) dry white vermouth
1/4 cup (25 g) grated Parmesan cheese plus additional for serving (optional)



Melt 2 Tbsp (30 mL) butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt.

Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl.

Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring chicken broth to simmer in medium saucepan; keep warm.

Melt remaining butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes.

Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.

Add white wine and vermouth and stir until liquid is absorbed, about 1 minute.

Add 3/4 cup (187 mL) warm chicken broth; stir until almost all broth is absorbed, about 1 minute.

Continue adding broth by 3/4 cupfuls (187 mL), stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes.

Stir in sautéed mushrooms.

Continue adding broth by 3/4 cupfuls (187 mL), stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.

Stir in 1/4 cup (25 g) grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.


With Broken Stone Reserve Pinot Noir…
Summer Beef Kebabs

Recipe & Photo credit:
Serves 4-6

IngredientsBroken Stone Winery Kebabs

Marinade Ingredients:

1/3 cup (850 mL) olive oil
1/3 cup (850 mL) soy sauce
3 Tbsp (45 mL) red wine vinegar
1/4 cup (62 mL) honey
2 cloves garlic, minced
1 Tbsp (15 mL) minced fresh ginger
Freshly ground black pepper to taste


Kebab Ingredients:

1 1/2 lbs (750 g) top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1-2 medium red onions
1/2 to 1 pound (227 g to 454 g) button mushrooms
About 20 bamboo or wooden skewers



Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.

Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

Cut the vegetables into chunks roughly the width of the beef pieces. Thread the meat and vegetables onto double bamboo skewers. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.


Enjoy your summer with your Savvy Selections!


A gem in The County

Posted by Debbie

Tuesday, June 21st, 2016

Savvy Selections Ontario wine of the month club

Savvy Selections wine of the month club
Featuring Trail Estates Winery
–  June 2016 –

Winery owners are reporting across Ontario, that their vineyards are growing vigorously. In fact, some wineries have already started trimming & pruning their vines (this typically happens at the end of June).FB Savvy Selections bottle  This month in Savvy Selections, we feature a relatively new small, family-run winery located just a few minutes outside of Wellington, Ontario – in the heart of the Prince Edward County wine region. Trail Estate Winery has an interesting background, and as you’ll soon read on, some very interesting wines too!

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find a trio of absolutely DELICIOUS wines. Each one has been specially selected for its unique ability to pair with summer foods, patios, and friends!

2014 Riesling – A super fresh, aromatic wine that has an interesting mouthfeel that adds weight and body while keeping a light and crisp mouthfeel.

 2014 Pinot Noir Rosé – An aromatic and refreshing red, fruit-driven Rosé based on mostly Pinot Noir with just a hint of Gamay Noir thrown in for structure.

2014 Gamay Noir – This blend of grapes from Niagara and The County – resulting in THE perfect summer sipping red wine – light enough to enjoy with lighter summer fare, but structured enough to stand up to most BBQ’d meats.

You won’t find Trail Estate Winery wines at the LCBO

Trail Estates is a boutique winery boldly growing their portfolio of wines and inventory! Our Savvy Sommeliers are confident that you will enjoy each sip of the wines in your Savvy Selections. They are perfect summer time wines. Call on us at anytime you would like additional bottles of your favourite Trail Estate wines – or other wineries we have featured in Savvy Selections. Your Canadian Wine Hotline is 613-SAVVYCO (728-8926) or send me an email to

Debbie & Savvy Team


Trail Estate Winery

Presented by Sommelier Shawn McCormick

I’ve been writing tasting notes on Trail Estate wines since their first creations. I was really excited to author this month’s article as the wines have been getting consistently better each time I sample them….we hope that you will enjoy this month`s choice wines.

Trail Estate is one of the newer wineries to enter the scene in Prince Edward County, and they have wasted no time making a name for themselves! I had a chance to talk with their head of Marketing and Sales, Alex Sproll (left in family photo below) about the history and the future of the family business.

Wine Not?

When asked how the winery came to be, Alex explains that his parents, Anton and Hildegard Sproll (left centre & right in photo) had bought the winery property while on a weekend trip to The County back in 2011. With an existing, small (1.5 acre) vineyard on the property, they originally had no plans to start a winery. That idea is credited to the neighbouring wineries, including Jonas Newman of Hinterland Wine Company, who encouraged them to do something with the great property they had acquired. Being of the entrepreneurial spirit, Alex`s parents figured “Why not?”. They planned to do something “small and doable”. As anyone in the industry will tell you, “small and doable” quickly turns into a a mountain of work! 

Enlisting the help of their graphic designer son Alex and accountant daughter Sylvia (centre in photo), they just needed a winemaker. Enter Matthias Luck, a winemaker who was looking for a new opportunity. And the rest, as they say, is history.

Initial Wines & Standing Out

To get started, the family needed more juice than they could source from the vines on their small plot of land. So while they planted enough acreage of Pinot Noir and Chardonnay to get them going, they sourced fruit from elsewhere in Ontario. Initially many of their wines have been made from Niagara fruit, relying on reputable growers such as Steve Kocsis and Ed Hughes. Not happy to be just another Niagara Riesling or Chardonnay, they have focused their portfolio on small lots and have experimented with different styles in order to stand out. “Small lots, done well” would be a great descriptor for the winery style.

Trail Estates MackenzieThe “Mack Effect” 

Last year saw a change in winemakers, with Mackenzie (Mack) Brisbois returning to her County roots. “Mack” has an amazing reputation for her winemaking skills, and they have been unleashed on the wines coming out of Trail Estate in the latest vintages. To wit, she produced 6 different Rieslings and 3 different Sauvignon Blancs, with the production sizes ranging down as low as 10 cases. These wines all had wide appeal with wine connoisseurs and the general public alike (myself included!) – a rare & impressive feat!

The Sprolls have handed a fair bit of control over to Mackenzie and her more natural winemaking techniques, and everyone is benefitting from that influence.

What’s Next?

This weekend marks a vine planting event at the winery, and they hope to plant about 2000 vines, increasing the Pinot Noir and Chardonnay plantings, as well as repairing some damaged vines from the previous winters.

The winery itself is growing too. The small Quonset hut is being expanded out the front to add a proper tasting room. Alex expects that the construction will be complete later this summer, hopefully to accommodate the large crowds that visit The County during harvest. Trail Estates all bottles

On growth of the region, Alex marvels at the new blood coming to the region – folks like Mackenzie, along with legendary Ontario winemaker Derek Barnett – whose reputation will draw new talent & experience will influence others. About changes in the wine biz, with wineries experimenting with wine varieties, wine styles, tasting room formats, Alex mentions , “It’s all about a rising tide floating all boats. The industry and all its players are definitely continually raising the stakes, and we, the consumers, are the key benefactors of these changes! “



With all of the wines we had to choose from, it was still easy to pick the wines for this month’s selections – after all, a white, a rosé, and a red make for the perfect summertime assortment! Our team of Savvy Sommeliers enjoyed the wines sipped on their own, yet you will find them all easy to pair with your favourite summer dishes. Trail Estate likes to keep their wines towards the drier side, and this combined with great cool climate acidity makes them the perfect match for summertime & picnic fare!

Trail Estates ReislingRiesling VQA 2014, $23.95

Savvy Sommelier Tasting Notes: Of the 3 white wines the Savvy Sommeliers sampled, this was the standout white wine. The nose exhibits steely minerality, citrus, beeswax, peaches, and ripe apple. There’s a hint of something creamy on the nose that gives a hint to the winemaking process. On the palate, honeyed peaches hit first, then that creaminess kicks in for a second before wet stone and lemony acidity cleanse the palate.

The winemaking notes indicate some extended lees contact (winespeak: this is what gives the wine that slightly smooth characteristic before the cleansing acidity kicks in). 

Suggested Food Pairings: Enjoy with spicy grilled shrimp, chicken satay, or Thai pizza.

Cellaring: Drink at 7-10ºC. Can hold for a few years.

Trail Estates RosePinot Noir Rosé VQA 2014, $21.95

Savvy Sommelier Tasting Notes:Beautiful pale pink colour. Wild strawberry and an interesting clover flower notes on the nose give only an illusion of sweetness to come. There are hints of cherry vanilla, tangerine, and orange blossom, and a spice one taster thought was cinnamon. The palate starts slightly sweet vanilla-cherry, with a slight roundness before going to rhubarb and cranberry for a crisp finish. The 6% Gamay adds some nice structure to the 94% Pinot, and the neutral barrel ferment gives that roundness noticed.

Suggested Food Pairings: A very versatile wine that will work with many dishes including summer salads (grilled lettuce), light appetizers, and grilled salmon. Try it with the following recipe for Tomato, Cucumber & Feta bites.

Cellaring: Drink now. Serve between 7-12ºC.

Gamay NoirGamay Noir VQA 2014, $25.95

Gamay Noir is a wine of growing interest to winemakers and consumers alike. Cold-hardy, fresh, and fruity, #GoGamayGo is a call to action seen throughout social media for this grape.

Savvy Sommelier Tasting Notes: A blend of 70% County fruit and 30% Niagara fruit, the colour shows a lovely medium ruby. The nose hits you with lovely cherry vanilla notes, a light white pepper spice, and lovely ripe red fruits. The palate hits both red and black cherry notes, fresh vanilla, and light spice notes before the cleansing acidity leaves you asking for another sip.

Suggested Food Pairings: Pair with simple BBQ fare like Italian burgers (see recipe below), sausages, or grilled vegetables.

Cellaring: Drinking well now, can cellar 3-5 years. Serve at 14-16ºC.



With Trail Estates Riesling…
Spicy Grilled Shrimp

Recipe & Photo credits
Serves 4

IngredientsAll Recipes - Spicy Grilled Shrimp

1 large clove garlic
1 tsp coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 Tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish


Preheat grill for medium heat.

In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.

Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.

Transfer to a serving dish, garnish with lemon wedges, and serve.

With Trail Estates Pinot Noir Rosé …
Tomato, Cucumber, & Feta bites 

From Shawn McCormick’s family kitchen
Serves 4 (appetizers)

This is a recipe that my son Keiran whipped up in the kitchen and its amazing…and says summer all over it!


4 small Lebanese cucumbers
6 cocktail tomatoes (or 8-10 grape tomatoes)
4-6 oz. feta cheese (block style)
Olive oil
Dried oregano


Slice a thin slice of skin off one side of the cucumber (the full length of the cucumber) so it will sit flat on the chopping board. Slice the remaining piece into two and separate, leaving the “bottom” piece down.

Slice the feta cheese into equal thickness portions the width of the cucumber.

Slice the tomatoes thin.

Assemble in layers – cucumber, feta, tomato & top with the top layer of the cucumber.

Insert 6 toothpicks into each “assembled cucumber log” to hold the layers together. Slice into 6 equal bite size portions.

Arrange on a serving plate or platter.

Drizzle with olive oil, sprinkle with oregano (and salt and pepper if you want) and serve.

With Trail Estates Gamay Noir …
Grilled Italian Burgers

Recipe & Photo credit:
Serves 4-6

IngredientsBetty Crocker Italian Burgers

1 lb lean ground beef
½ pound bulk mild or hot Italian sausage – removed from casing
2 Tablespoons Italian-style bread crumbs
6 slices mozzarella cheese
12 slices Italian bread or panini buns
½ cup sun-dried tomato mayonnaise
1 cup shredded lettuce
1 medium tomato, thinly sliced


Heat coals or gas grill for direct heat.

Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.

Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160º.

Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted.

Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.

Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

 Enjoy your summer with your Savvy Selections!


Born to make fine wine

Posted by Melanie

Tuesday, May 17th, 2016

Savvy Selections Ontario wine of the month club

Savvy Selections wine of the month club
Featuring 13th Street Winery
–  May 2016 –

In Canada, the month of May means warmer weather, vines begin to bud, more time spent outdoors and most importantly, a glorious long-weekend Victoria Day (or, as most Canadian refer to it: “May 2-4”) is a federal statutory holiday celebrating Queen Victory’s birthday on the Monday before May 25th.  Queen Victoria has ruled the U.K. and British Empire for 63 years, and in her honour, we celebrate this long-weekend often with friends or family, possibly at a cottage (or someone’s backyard) with food grilling on the BBQ, enjoying delicious libations. This May 2-4, I encourage you to put beer aside for a moment and instead reach inside your Savvy Selections for a lovely bottle from 13th Street Winery.

A winemaker who knows what he likes

winemakerWhat was my favourite quote from 13th Street’s winemaker Jean-Pierre Cola when we recently spoke over the phone? When talking about using the wrong barrel for the wrong grape: “It’s like trying to put a nail in with a screwdriver.  It won’t work out.” And he’s right. I’m sure like me, you’ve all tasted a wine or two where the use of oak (whether too much, or too aggressive) just left you feeling sad.

Jean-Pierre has many beliefs and advice when it comes to winemaking, and his years of experience, his love and passion for the end result (that tasty wine in your glass!) shine through.  Here you’ll read about how and why he became a winemaker along with some of his core beliefs when it comes to making wine.

This month’s Savvy Selections from 13th Street Winery will no doubt leaving you wanting more. These wines are the perfect sidekicks for any upcoming family gatherings or BBQ’s with friends you may have planned leading up to the May long-weekend.

Our Savvy Sommeliers have shared their tasting notes with you, along with some pairing tips and recipes to help you enjoy each wine to its fullest:

2013 Pinot Gris– A medium body floral and fruity white wine.

2010 Essence Pinot Noir – Aged beautifully, smooth and ready to drink now.

2012 Meritage – A deliciously fruity Bordeaux blend perfect for BBQ season.

Most not at the LCBO

Your Savvy Selections, along with many other gems from 13th Street Winery, are not stocked at the LCBO. If you would like to order additional bottles or other Ontario wines, call me at 613-SAVVYCO (613-728-8926) or drop me a line at We’ll be happy to arrange a special delivery for you!

Enjoy your Victoria Day long-weekend with a glass of wine from your Savvy Selections.

Debbie & Savvy Team  

13th Street Winery

Presented by Sommelier Melanie Allen


13th Street Winery

13th Street Winery started out in 1998 on 13th Street in St. Catherine, Ontario.  By 2008, their business was booming and they moved to their current location on Fourth Street, with larger retail and production space.  As Sales and Marketing Manager, Ilya Rubin explained to me “In our first 10 years we were making roughly 2000-3000 cases/year and now we are making 10,000 to 12,000 cases depending on the vintage.  We needed space in order to grow.”

Winemaker will travel…

Jean Pierre Colas winemakerI spoke with Winemaker Jean-Pierre Colas over the phone and was excited to learn more about him, how his passion for winemaking came about and have him share specific details about his approach to making wines at 13th Street.

Jean-Pierre’s passion for wine has taken him all over the world, starting out first in Chablis (France) where he worked at Domaine Laroche for 10 years.  In 1996, his Chardonnay took top honours as Wine Spectator Magazine’s White Wine of the Year (it scored 99 points out of 100 in a blind tasting!). He has also spent time in Chile, and prior to joining 13th Street, he was winemaker at Peninsula Ridge (located in Beamsville, Ontario).

Born to follow this path…

jean pierre with tanksIt is by no accident that Jean-Pierre became a winemaker.  One could say that he was born to take this path in life.  His grandparents grew grapes in Chablis (France) and as Jean-Pierre explains “I learned to walk in those vineyards”.  At 5 and 6 years of age, he was learning to prune the vines, which then led later to him participating in the harvest as well as working in the underground barrel cellars.

Although grapes were a big part of his family history, it took some time for him to realize that his history would also become his future: “in University, I was into competitive sports, but it (the family business) was always there and I would help on weekend”.  He may even have occasionally skipped the odd class or assignment in order to help out with the vines.  He would share some of this wine with his fellow classmates and one day, I realized that he needed to follow this passion.  He had already gained so much natural experience in all aspects of winegrowing and winemaking that he decided to study oenology.  

Respect the varietal and the soil

13th_street_winery_harvest-5821__thumbJean-Pierre is very direct about his views on winemaking and his approach, “the wines are an expression of my tastes and preferences. I believe that the wines should speak for themselves”.

He is very passionate when describing the winemaking process and believes that above all else, a winemaker must respect the varietal as well as the soil in order to properly showcase a winegrowing region.  In comparison to working in France, Jean Pierre explains some of the challenges with working in New World wineries: “winemaking history is very different here.  It is still a baby, still in it’s infancy in North America, but I always try to work from the bottom, what nature is giving you”.

He does also recognize some similarities, and compares Ontario, Quebec and the East Coast of Canada as having more of an old-world feeling.  

New World grapes with Old World style

After having tasted several of 13th Street Winery’s wines, it’s evident that although the grapes were grown in Niagara, the end result has many similarities to wines from Burgundy.  Elegance, longevity minimal sweetness were words that Jean-Pierre repeated often when describing his wines, and the proof of this was in each glass.  As to his decision of becoming a winemaker: “I don’t know what else to do in life, I was made for this”.  And we should all be thankful that Jean-Pierre Colas is making beautiful and elegant wines for us all to enjoy.

As they say in France – A votre santé! 

Enjoy your Savvy Selections!

Barrel party




13th Street Pinot Gris VQA 2013 $19.95

“My background is Chablis and Sauvignon Blanc, so I was very interested in tackling this grape. It is not a classical style of Pinot Gris, but it is balanced, dry with good acidity and not a lot of sweetness”, Winemaker Jean-Pierre Colas.

Savvy Sommelier Tasting Notes: Pale yellow and viscous, this complex Pinot Gris hit so many lovely notes: stone fruit, ginger, lime, beeswax, floral and white peaches (almost candied).  Medium acidity with a nice, long finish.

Suggested Food Pairing: Pinot Gris contains similar characteristics to Gewurztraminer (fruity and floral), so creamy dishes would work well here.  Pair this with a Seafood Chowder, a creamy Sheep cheese, or Coquille St Jacques (a creamy French dish made with scallops and cream).

Cellaring: This wine is beautiful and a delight to drink now but could also be kept for a few years. 


13th Street Essence Pinot Noir VQA 2010 $34.95 (regular $44.95)

essence“I was not originally confident about making Pinot Noir in Canada but I changed my mind when I made the first in 2009.  The 2010 is elegant, balanced, fruity, with little oak flavour. The key for this wine was to use the right barrels for the grape” Winemaker Jean-Pierre Colas.

Savvy Sommelier Tasting Notes:  Light medium ruby and oh so smooth.  Notes of cherries, strawberries, and cranberry are all there, followed by roses, pepper and a meatiness that just aches to be paired with grilled meat.  Medium body, with fruit and pepper on the finish.  A gorgeous Pinot Noir.

Suggested Food Pairing: Meat – and lots of it! Grilled lamb chops, roasted duck with a cranberry sauce or grilled pork tenderloin with cherry sauce (see recipe below).

Cellaring: Pinot Noirs often require a bit of time to soften (I prefer to drink most New World Pinot’s 5 years or so after bottling), and this one is ready to enjoy now.


13th Street Meritage VQA 2012 $34.95

“2012 provided intensity to the grapes due to warm weather and lots of tannins were extracted during maceration.  There is balance, freshness and richness in this blend, and this Meritage is very similar to a South American Bordeaux blend” Winemaker Jean-Pierre Colas.

Savvy Sommelier Tasting Notes: A beautifully complex wine, dark ruby red with a purple hue, and tons of fruit.  Blackberry and blueberry on the nose followed by black plums, cassis and white pepper.  Vanilla from the oak ageing comes through but is not overpowering.  Medium + acidity and tannins, very round, full and well balanced.  A very well made wine.

Suggested Food Pairing: Another great wine to be paired with meat during this start of BBQ season.  Grilled leg of lamb, venison or other game meats would do very well, but I am a big fan of classics, so I suggest simple grilled steaks with great simple sides to showcase this wine (recipe below).

Cellaring: Can be opened now, but if you want to see how this will do with a bit more age, it could easily sit for another 2 to 4 years.



With 13th Street Winery Pinot Gris…

Coquilles St. Jacques

Recipe & photo credits: 

Ingredients for the mashed potatoes

2 cups Russet potatoes, peeled and cubed
2 tablespoons butter
2 tablespoons 35% cream
Salt and pepper to taste

Ingredients for the scallop filling

2 tablespoons shallot, finely chopped
2 tablespoons butter
2 tablespoons all-purpose flour½ cup of milk (2% fat or more)
¼ cup of white wine (preferably Pinot Gris)
11 oz. medium scallops (size 15-25) drained and patted dry
1 cup of grated Gruyère cheese
Salt and pepper to taste 


In a saucepan, bring the peeled and cubed potatoes to a boil in salted water and cook until tender.  Remove from heat and drain.  Add the butter and coarsely mash.  Using a mixer, puree the potatoes smooth while slowly adding the cream.  Season with salt and pepper to taste.  Transfer potatoes into a pastry bag fitted with a large star tip and set aside.

Melt butter in a fry pan over medium heat.  Add the scallops and cook until softened.  Remove the scallops and set aside.  Add the flour and cook for 1 minute while stirring constantly.  Add the milk and wine and bring to a boil, whisking constantly.  Cook for 1 minute and add salt and pepper to taste.  Add the scallops back to the pan along with ½ cup of the cheese and stir to combine.  Remove pan from heat.

Spoon the scallop filling into four scallop shells or gratin dishes.  Garnish the rim of the dishes with the mashed potatoes. Sprinkle remaining cheese overtop of the filling.  Bake for about 10 minutes at 350 degrees and finish under the broiler until cheese and potatoes are golden brown.

Serve as an appetizer, or as a main course alongside a simple green salad and fresh French baguette. 


With 13th Street Essence Pinot Noir …

Grilled Pork Tenderloin with Fresh Cherry Sauce

Recipe credit:
Photo credit:         

IngredientsRecipe for grilled pork tenderloin & cherry sauce

¾ cup cherry preserves (jam or fruit spread acceptable)
3 Tablespoons balsamic vinegar
¾ teaspoon ground allspice
1 Tablespoon vegetable oil
1 large onion, chopped
2 cups fresh cherries, pitted
¼ teaspoon cayenne pepper
1 ¼ pound pork tenderloin 


Heat up your BBQ (medium heat).

While the BBQ is heating up, mix together the cherry preserves, vinegar, and allspice in a medium bowl. Set aside ¼ cup of this mixture in a separate bowl for glazing later.

Heat oil in a large skillet over medium-high heat.  Add onion and sauté for 1 minute.  Add cherries, cayenne, and preserves mixture. Boil until thick, stirring often, for about 8 minutes.  Season with salt and set aside.

Sprinkle pork with salt and pepper and brush with some glaze.  Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork reaches 145°F, turning often and brushing with glaze, about 25 minutes total.

Transfer pork to a platter and let rest 10 minutes. Re-warm the reserved chutney.

Serve with wild rice & fresh vegetables (fiddleheads or asparagus anyone??)


With 13th Street Winery Meritage

Gary’s Best Steak Dinner

Recipe Source: Gary Allen (Melanie’s husband!)
Photo Credit:


2 of your favourite cuts of beef
2 medium to large Russet potatoes, scrubbed clean
Shaved Parmegiano Reggiano
Good quality olive oil (personal favourite: Arbequina)
Good quality balsamic vinegar
Extra-virgin olive oil

Tips for buying, prepping and cooking steak

Choose your favorite cut of meat.  At our house, the go-to favorite is a Rib steak.  Why you ask?  Fat.  Fat equals flavor.  Leaner steaks (like a Filet Mignon or Sirloin) must be cooked very carefully to ensure they don’t dry out.  Rib steaks are normally on the pricier side, but highly recommend as a “treat yo’ self steak!”  If your feeling adventurous and want a less expensive, but extremely flavourful cut, ask your butcher about flank steak and how to prepare and serve them (hint, cook them rare and cut in thin strips across the grain. Melts in your mouth!).

Nothing says tender steak like a relaxed steak.  Let it come to room temperature before cooking for at least an hour.  Sprinkle liberally with sea salt and freshly ground pepper and let them sit there under some plastic wrap for an hour.  For less expensive cuts, also add a splash a touch of Worcestershire sauce and Montreal Steak Spice to add some of the flavour.  Don’t be shy with the salt; it is very important to ensure that the outside of the steak dries out a bit, that’s going to help you get the nice crusty outside you’re looking for.

Time to Grill!

High heat, sear steak and then rotate 45 degrees after about a minute. 1 minute later, flip it.  Repeat on the other side. This process puts a lot of nice color and hash marks on your steak. Afterward, brush it with a little butter and flip it often until your desired doneness and a nice crust has appeared on the outside.  (Editorial side bar: I used to only eat my meat well done, until my husband came along and got me to try steak done rare.  Beef is so much more intense and satisfying when rare, the mouth feel of the meat is rich and supple and you taste all the wonderful beefy goodness!)

Side dishes

For the baked potato, rub some EVOO and sea salt all around.  Place on a metal baking sheet and cook at 350 degrees for an hour.  For the salad: lightly drizzle arugula with olive oil and balsamic vinegar.  Toss and shave the parmesan over top just before serving.

tasting table

Enjoy your Savvy Selections this summer!




One-man show makes magic!

Posted by Debbie

Monday, April 18th, 2016

Savvy Selections Ontario wine of the month club

Savvy Selections wine of the month club
Featuring Lighthall Vineyards
–  April 2016 –

The “To Do” list at a winery is long at this time of the year.  Even though the vineyards look bare, winery owners & winemakers like Glenn Symons at Lighthall Vineyards are working flat out.  Bottling white wines, blending the reds, dusting off the tasting bar after hibernating during the winter, hiring labour for the season, de-hilling the vines (a technique primarily used in Prince Edward County), attending events and most of all…selling wine! These are just a few of the items on the never ending list.

Lighthall winery and diaryI am delighted to introduce you to a gem of The County…Lighthall Vineyards, or should I say now Lighthall Vineyards & Dairy.  Our long time fried & Savvy fan Glenn Symons is the owner, winemaker, vineyard manager & one-man-show at this boutique winery.  He has an interesting backstory that you can read while you enjoy a glass of his wine from your Savvy Selections.

In your Savvy Selections you will find….

An easy drinking sparkling wine to enjoy now…along with a bottle of Chardonnay and Pinot Noir to cellar….if you can wait!  Rest assured that the wines are all ready to be served, yet Glenn recommends, “the Chardonnay is delicious now and will continue to get even better with time.  Same goes for the Pinot Noir.  Both wines have so much promise.” If only you have the willpower to leave them alone.

lighthall vineyards bottles on iceLighthall Progression VQA 2013 – fun & fresh.  Mark my words that you will wish that we sent you 2 bottles.

Lighthall Chardonnay VQA 2014 – Glenn declares that it is the best one he has made…yet!

Lighthall Pinot Noir ‘Quatre Anges’ VQA 2014 – complicated & elegant.  One of the best made in The County

Debbie & Savvy Team 


Lighthall Vineyards

Presented by Sommelier Debbie Trenholm


Edible Ottawa - Glenn SymonsAll of us have 24 hours in our day. It amazes me how people like Glenn Symons (in photo at right – photo credit Edible Ottawa) does it– he spends 1.5 hours roundtrip commuting from his home to the winery, tends to 16 acres of vines year round, manages a team of vineyard workers from Thailand, cares for his 100+ chickens, ducks, turkeys all the while making top rated wines & chops wood from the forest on his 100 acre property.

Oh and just last year he took on the challenge to learn how to make artisan cheeses turning this into a new business, renovated his building to accommodate cheesemaking equipment and for fun, he began growing hops too.  And Glenn is a father of four – including twin boys – he has all of the typical ‘Daddy duties’ too.

Being a one man show for the past 8 years, he has built an amazing reputation for Lighthall’s quality of sparkling, Chardonnay and Pinot Noir wines.  All of his grapes are grown in the vineyard that he has expanded from 8 to 16 acres.  Glenn’s winemaking talent is recognized by his peers in The County as several winemakers call on him to help finish and bottle their wines.

“Some days there is just enough coffee or beer to keep me going”, Glenn laughs.

It all started with a heart attack

It’s an unfathomable beginning.  “I remember that day so clearly”, recalls Glenn. “I turned 36 and I was running a busy pharmacy on Elgin Street in downtown Ottawa.  The day began normal, then the perfect storm hit.” One of his long time staff members resigned, his largest client – a nursing home – called with complaints and CRA (yes – Canadian Revenue Agency) did a surprise audit. While these fires raged, Glenn remembers downing 2 double double coffees to help with the situation.

“After work I took my daughter to her final ringette game of the season. We inadvertently went to the wrong arena. Miraculously we made it to the right place before the whistle blew. It was a special season closer where parents played against the girls.” When Glenn tied up his skates, he felt the tell-tale sign of tightening of his chest and he had a heart attack on the ice. “The doctors at the Heart Institute told me that it was the type of attack where 50% survive”, Glenn remembers with a punctuated sigh.

After his heart attack, Glenn decided to make changes to his lifestyle.  He had been experimenting with winemaking since he was 19 and he was constantly intrigued by its chemistry.  Still a busy father and businessman, he enrolled in the Sommelier Program at Algonquin College to specifically learn more about the world of wine.

He raised my eyebrows!

Coincidentally, this is where I met Glenn.  I was an industry judge for his final Sommelier service exam.  While his classmates were white knuckled as they role played a restaurant scenario of patrons ordering wine with their meals, Glenn breezed through the exam with confidence & ease.  He also served a bottle of Huff Estates Lighthall Vineyard Chardonnay while his classmates were using Fat Bastard & Mouton Cadet for practicing the professional 21-step bottle opening etiquette. Struck by the fact that Glenn was using a $40 bottle of wine to showcase his serving skills, I commented, “Interesting choice of bottles to practice on.” He replied with a huge smile, “I bought this vineyard last week.”

From Pharm-acist to Farm-er

lighthall vineyard buildingGlenn considered only 2 vineyards when deciding to get involved in the wine industry.  A developed vineyard of 8 acres in Prince Edward County already called Lighthall Vineyards or a well-established vineyard in Chateauneuf-de-Pape France. “Had I gone to France, I probably would have been creamed & out of business by now. I have learned so much on the fly here, that I doubt France would have been that forgiving!”

“I learned everything about winemaking from Frederic Picard.  He taught me the basics and gave me the confidence to refine these skills into my own style.  I am also indebted to Dave Frederick who was my assistant winemaker in the early days. Both men are friends, my mentors and my go-tos.” Fred Picard is the chief winemaker at Huff Estates Winery who came from Burgundy, France to The County.  Dave Frederick has been an assistant winemaker at several wineries in the region and is soon to open Strange Brewing Co near Picton.

And to pair with the success of his winery, last year Glenn ventured into making artisan cheese.  Will he ever stop?

Here’s to Glenn & his adventures at Lighthall.


Lighthall Progression VQA 2013, $20.00

“This is the wine that I can’t stop drinking”, says Glenn with a giggle. And the Savvy Team agrees!

Glenn planted Vidal vines with the full intention (like many Canadian winemakers) of making the grapes into icewine and exporting into China.  The Chinese connection fell through and we was stuck experimenting what he can do with these grapes.  Luckily he concocted Progression!

Savvy Sommelier Tasting Notes: So easy to drink, uncomplicated, fun & refreshing.  There’s a dry delicious refreshing acidity with aromas of citrus, pear & crunchy green apple with a nicely balanced crisp finish. 

Suggested Food Pairing: Served well chilled, this wine is lovely on its own, with runny cheese like Brie, fresh oysters, or paired with light appetizers or even pizza with Pear, Carmelized Onion & Brie (recipe to follow).  Simply put – keep a bottle in your fridge for any occasion to pop off the cap! 


Lighthall Chardonnay VQA 2014, $25.00

lighthall vineyards bottles - bestThis is Glenn’s best Chardonnay yet.  “It is exactly what I want to be making.  I fermented one third in oak barrels with the remaining two thirds in stainless steel.”

Prime Minister Justin Trudeau certainly thinks so! Enjoyed before he hit the campaign trail, Glenn told me that he received a cheque in the mail from Sophie Grégoire for the amount to pay for 2 cases of this Chardonnay. “There was no note, no shipping instructions, just the cheque!” 

Savvy Sommelier Tasting Notes: Elegant with delicate limestone minerality that a typical characteristic of The County, combined with a judicious amount of oak. There`s aromas and tastes of apples & Asian pear. It’s rich & buttery with a little nip of acidity on the tongue that lures you to have another sip.

Suggested Food Pairing: “Sweetbreads with this Chardonnay is mind-numbing”, declared Glenn. Pan seared scallops, wild mushroom risotto or Turkey Meatballs topped on a creamy lemon pasta (recipe follows).

Cellaring: This wine is ‘nervous’ explains Glenn.  Although delicious now, this wine will relax and mellow with time – approximately 5 more years.


Lighthall ‘Quatre Anges’ Pinot Noir VQA 2014 $30.00

The Quatre Anges (4 Angels) refers to Glenn’s 4 children. Each have been involved in the winery in some way as they have grown into teenagers. Each harvest they get together to help with the crush.  You can imagine siblings during the chaos of harvest – oh my! Now with the eldest in university, this is quite possibly the last time the foursome will be involved in the making of this wine.

2014 was an epic growing season with incredible ripening that shows through in the fruit.

Savvy Sommelier Tasting Notes: Deep coloured for a Pinot Noir, this one is rich & full of red & black cherry tastes. Barrel aged for over a year adds in notes of rosemary, leather with a warm smoke characteristic that rounds off the mouthfeel.  An amazing wine that will only get better with some more time.

Suggested Food Pairing: One pairing – Duck! “I am raising duck at the winery, simply because I love the pairing with Pinot,” states Glenn.  A favorite duck recipe includes Black Truffles. Be on the lookout for fresh or frozen in a gourmet food shop.

Cellaring: This is ready to enjoy, yet it will benefit from being untouched for another 10 years…if you can wait that long.




With Lighthall Progression…

Pear, Carmelized Onion & Brie Pizza

Recipe & photo credits: Dinner with Julie 


Pear-Brie-PizzaCanola or Olive oil – for cooking
1 large onion, halved & thinly sliced
1 ripe but firm pear, thinly sliced
4 oz Brie, sliced salt & freshly ground black pepper
extra virgin olive oil


1 package (2 tsp) active dry yeast
pinch of sugar
2 ½ to 3 cup all-purpose flour
2 Tbsp (or a good glug) olive oil
1 teaspoon salt 


Put 1 cup warm water into a large bowl, add the sugar and sprinkle the yeast overtop; let stand for 5 minutes, until it gets foamy. Add 2 ½ cups all-purpose flour, the olive oil and salt and stir until you have a shaggy dough. Let rest for 20 minutes, then knead until smooth and elastic, adding more flour if you need it – the dough should be tacky, but not too sticky.

If you like, place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel and set aside in a warm place – if you’re in a hurry, it only needs to wait for about an hour, until it’s doubled in bulk. If you have time, leave it. When it gets too big, punch it down. If you’re going out or to bed, cover it and put it in the fridge, which will slow the rise. Or freeze it. Take it out to thaw or warm up before you use it.

When you’re ready for pizza, heat a generous drizzle of oil in a medium skillet set over medium-high heat and sauté the onion for 5 minutes, or until soft and turning golden. Preheat the oven to 450F.

Divide the dough in half and roll or stretch each out into a 9-inch circle or oval. Place each on a parchment-lined or floured baking sheet and top with half the caramelized onions, half the pear slices and half the Brie. Sprinkle with salt and pepper and drizzle with olive oil.

Bake for 15-20 minutes, until deep golden. Let rest for a few minutes, then drizzle with honey before slicing.


Lighthall Chardonnay VQA 2014…

Turkey Meatballs with Creamy Lemon Pasta

Recipe & photo credits: Jessica Alba 


meatballs-mslb7071_vert2 lbs ground turkey
1 cup bread crumbs (Japanese Panko crumbs are ideal)
1/4 cup carrots, shredded
1/4 cup onion, shredded
1/4 cup zucchini, shredded
2 large eggs
2 Tbsp Italian seasoning
1 Tbsp sea salt
2 Tbsp olive oil
¾ cup low sodium chicken stock
Your favorite pasta
1/3 to ½ cup goat cheese
Zest & Juice of 1 lemon
¼ to ½ of white wine – use something other than Lighthall Chardonnay! 


In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.

Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Add ½ cup chicken broth, cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes.

Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

In a separate pot, cook your favorite pasta. Once al dante, drain the water & place pasta back into the pot on low heat.  Crumble in goat cheese & stir until melted.  To help the melting, add white wine periodically until a creamy consistency similar to cream sauce that coats the pasta.

To finish the sauce, squeeze the juice of one lemon into the sauce, toss in zest & gently stir.

Plate with a mound of pasta topped with turkey meatballs.



With Lighthall ‘Quatres Anges’ Pinot Noir VQA2014

Roast Duck Breast with Shaved Black Truffles

Recipe Source: Thyme in our Kitchen & adapted from Epicurious
Photo Credit: Thyme in our Kitchen


Duck and black truffle1 Tbsp olive oil
1 ½ pounds chicken wings
1 cup diced peeled carrots
1 cup diced celery
2 ¼ cups beef broth
2 cups low-salt chicken broth
2 ounces fresh black truffles or frozen, unthawed
3 boneless duck breast halves
2 Tbsp (1/4 stick) butter, divided
¼ cup finely chopped shallots
1 cup apple juice


Heat oil in heavy large skillet over medium-high heat. Add chicken wings and sauté until deep brown, about 15 minutes. Add carrots and celery to skillet; sauté 5 minutes. Add both broths; bring to boil. Reduce heat, cover, and simmer 1 hour. Strain, reserving broth and discarding wings and vegetables. If necessary, return broth to skillet and boil until reduced to 1 cup; reserve for sauce.

Using small brush, scrub fresh or frozen truffles under cold running water. Using sharp thin knife, remove peel from truffles and reserve for sauce. Thinly shave truffles using V-slicer or truffle shaver; cover and set aside.

Pat duck breasts dry with paper towels. Cut off any sinew from breast meat. Place breasts on work surface. Using fingers or small sharp knife, pull or cut skin with fat away from meat from both long sides of duck breast almost to center, leaving 1-inch-wide strip of fat attached to meat in center (do not cut through center strip). Lift up flaps of duck skin and fat and arrange sliced truffles over breast meat under fat on each, dividing equally. Press skin flaps down over truffles to cover completely. Using sharp knife, score top of duck skin in 1/2-inch diamond pattern, being careful not to cut through fat. (Can be made 1 day ahead. Cover broth, duck, and truffle peel separately and chill.)

Preheat oven to 400°F. Heat heavy large ovenproof skillet over medium heat. Sprinkle duck breasts with salt and pepper. Place duck, skin side down, in skillet. Cook until skin is deep golden and crisp and fat renders, occasionally pouring off accumulated drippings from pan, about 10 minutes. Turn duck breasts over; place pan in oven and roast just until duck is cooked to desired doneness, about 8 minutes for medium. Transfer duck to platter; cover and let rest 10 minutes. Reserve skillet. Finely chop reserved truffle peel.

Drain remaining fat from skillet. Add 1 tablespoon butter to skillet and melt over medium-high heat. Add shallots; sauté until golden, about 2 minutes. Add juice and boil until almost evaporated, about 4 minutes. Add reserved broth and any accumulated juices from duck; simmer until mixture is reduced to 1 generous cup. Strain mixture into small saucepan; add reserved chopped truffle peel. Season sauce to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

Thinly slice duck breasts crosswise. Arrange duck slices on plates; drizzle with sauce and serve.

Bon appetit & enjoy your Savvy Selections.




Colchester Ridge Estate Winery celebrates 10 years

Posted by Melanie

Friday, March 11th, 2016

Savvy Selections Ontario wine of the month club

Savvy Selections wine of the month club
Featuring Colchester Ridge Estates Winery
–  March 2016 –

Have you had wines from Lake Erie North Shore?  Find out what you could be missing. In Ontario, most of us know that the largest wine growing region in the province is the Niagara Peninsula. And many of us are quite familiar with Prince Edward County wines, but did you know that there is actually a third viticultural area in the province?

Well there is, and if you head just about as south as you can in Ontario you’ll hit it! Not far from Windsor lies the Lake Erie North Shore appellation. It’s an area surrounded by three bodies of water – Lake St. Clair, the Detroit River and Lake Erie. It boasts the longest growing season in the province with the summer heat and the moderating effect brought on by the surrounding waters.

CREW frontWe are excited to feature Colchester Ridge Estate Winery (CREW), a 12 acre estate owned by Nancy and Bernard Gorski (aka Bernie). It is the first winery from Lake Erie North Shore that we have featured – ever! The winery is located in the town of Harrow, just a 30 minute drive from Windsor. The estate grows Cabernet Sauvignon, Merlot, Chardonnay and Gewürztraminer grapes. They also produce and bottle other wines (such as Riesling and Cabernet Franc), sourcing grapes from the Lake ErieNorthShore area as much as possible.

The little wine region that can…

CREW bottlesCREW produces 3,500 cases of wine annually, making it a small facility in the industry. But they are big in other ways – they have a bottling line, they barrel age all red wines using a blend of 85% French and 15% American oak. To top it all off, they are making interesting wines with the help of a consulting winemaker hailing from New Zealand.Their white wines are crisp and clean, very typical of Ontario white wines, yet by playing with various styles of winemaking, they are diversifying their offerings in effort to help them stand out.

Our Savvy Sommeliers enjoyed discovering CREW and chose these wines for you:

2013 POSH Cuvée – A fragrant &food friendlywhite wine blend, easy drinking, complex, delightful.

2014 Riesling–Medium body with great minerality, fruit and spice.

2011 Cabernet Sauvignon – Smoky and meaty on the nose, with tart red berries and black olive on the palate.

Most not at the LCBO

Your Savvy Selections, along with many other gems from CREW, are not stocked at the LCBO. If you would like to order additional bottles or other Ontario wines, call me at 613-SAVVYCO (613-728-8926) or drop me a line at We’ll be happy to arrange a special delivery for you!

Debbie & Savvy Team

Colchester Ridge Estate Winery

Presented by Sommelier Melanie Allen


My husband and I stopped into CREW while visiting family in Windsor, Ontario over Christmas. It was Boxing Day and Michelle Turnbull, CREW’s Sales and Event Manager, very graciously gave up precious holiday family time to meet with us and share the CREW story and its wines. Although I have visited some of the wineries in the area before, this was our first time visiting CREW and sampling their wines.

Michelle was extremely welcoming and started by giving us a tour of the facility while she provided background information. Vines were first planted in 2001, the first harvest was in 2004 and the winery officially opened in July 2006. Michelle joined CREW in 2014 and is notably passionate about wine. She enjoys working in this industry and the challenges that come with her job and thinking of creative was to market the winery (more on that later!).

Bernard - CREWFamily ties…

Owner Bernard Gorski (in photo at right) hails from Harrow and was raised on the family farming business. While attending university, Bernard started making wine using grapes grown by his family; in part as a hobby, but also because his pals would drink all his beer! Upon completing university, he worked for his father (the family also owns a trucking company), hauling grapes from California to Ontario. Through this, he got his first exposure to the wine business, and began gathering knowledge.

It was during this time that Bernard truly got the wine bug and started developing his winemaking technique and style. The estate remains a small, family-owned and run business, and both of Bernard and Nancy’s sons have had a hand in working the vines, and at the winery.

Sailing…takes me away…

When I asked Michelle about the rebranding that is currently underway for the winery (leaving “Colchester Ridge Estate Winery”, to the more nautical “CREW”) she explained that it was almost fated to happen: “Bernie was an avid sailor before he married Nancy…sadly Nancy gets sea-sick. The running joke in the family is that if he ever buys a boat again, he will have to name it “Miss Nancy” because he will indeed miss Nancy! Aside from this great anecdote, the ridge of Lake Erie is nearby which adds to the water theme. When someone noted the acronym of the winery “CREW”. All this came together as a great time to rebrand.

CREW logo

You will notice on the bottles you are receiving that the new wine labels feature a sail, and many of the wines are named with sailing in mind – POSH (nautical acronym for Port Out Starboard Home), Flagship Chardonnay and Red Sky At Night Rosé. You get the idea!

CREW is turning 10!

barrel roomCREW’s 10th anniversary is this July and Michelle and the winery team is busy planning many events to celebrate. Looking for a reason to getaway ‘down south’? Explore Lake Erie North Shore wine region and be sure visit CREW.

The winery is a multipurpose and functional space that is transformed for many events – wine & cheese nights, Christmas crafting and of course sampling wines.

Another reason to visit CREW this summer – SUP & Sip.One of the popular events last summer that will definitely be held throughout this summer is an afternoon of stand up paddle boarding, followed by wine and cheese. Definitely in that order!

star gazingAnd you don’t have to wait until summer to visit! Next month, CREW is hosting a Wine and Paint afternoon, as well as an afternoon of Art, Wine & Cheese . And coming in May, I’m told that a very exciting event including stargazing and wine may be in the works! Please check CREW’s Facebook page for details on all upcoming events. They call friends and fans CREW Mates….and with a glass of their wines, you can easily say that you now join the long list of CREW Mates.

Michelle does not stop! Not only does she organize events for CREW, she also partners with local wineries who are members of EPIC Wineries to draw visitors to the area wineries. Even more reasons to hop in your car or take a Porter flight to discover this neat wine region.

We’ll drink to that…Cheers!




CREW Posh Cuvée VQA 2013 $14

posh whiteIn keeping with the sailing theme, this blend of Chardonnay, Riesling, Vidal and Gewürztraminer was named POSH for good reason. “In sailing terms, POSH stands for – Port Out Starboard Home”, explained Michelle. “On the journey from the UK to Indian, a Posh cabin was considered the most luxurious, as it provided the most sunshine and least wind.”

Savvy Sommelier Tasting Notes: Fun in a glass! Medium yellow color, with aromas of green apple, citrus fruit, fresh-cut grass. On the palate, the Granny Apple shines through, as does lemon rind, ginger and lime. Medium + acidity, and medium body with a nice long finish.

Suggested Food Pairing: Sushi comes to mind immediately. Melanie turned to Michael Barlozzari, chef and owner of KOMA Restaurant in South Windsor for the recipe of Tuna Sashimi and Cucumber Slawon the following pages. Also, “Moules et Frites” would be delicious, however food is not mandatory while sipping this delicious white blend. Just chill & sip away….

Cellaring: Ready to enjoy right now!


CREW Riesling VQA 2014, $15

This wine exhibits pure and transparent yellow diamond hues with honey and peach on the nose. Its composition opens with the luminous freshness of melon and a hint of lime with a delicate mineral finish.

Savvy Sommelier Tasting Notes: Pale yellow color with medium acidity, typical of an Ontario Riesling. On the nose, lovely minerality as well as peaches, baking spice (think nutmeg) and wet stone. The slightest hint of petrol comes out on the palate, as does a juicy ripe pear and the nutmeg. Medium body with a lovely fruity finish.

Suggested Food Pairing:Baked ham, sautéed scallops or the yummy Pork Chop recipe Melanie shares below. These tastes will play nicely with the fruit and acidity found in this Riesling. I wouldn’t hesitate to serve this alongside a dessert of fruit salad with Angel Food cake.

Cellaring:Ready to drink, but has the acidity required for keeping it aside for another 1-2 years.


CREW Cabernet Sauvignon VQA 2011 $22

This wine is making me awesomeA dark garnet wine that delivers black fruit flavours with licorice and spice. Big, soft and round with silky tannins. Long finish with complex characteristics. A big, round wine.

Savvy Sommelier Tasting Notes: Medium ruby red color with acidity and tannins hitting medium levels as well. On the nose, a meaty, slightly smoky aroma, as well as cherry, red fruit. The palate is complex and very interesting with flavors of cola, cherry, red beets, cranberry, pomegranate and black olives.

Suggested Food Pairing: This Cabernet Sauvignon would do well with a variety of fall and winter dishes. Traditional Tourtière, Braised Ox Tail (see recipe below), Chicken Stew with tomatoes and olives or Tagliatella served with Puttenesca sauce would all pair very well with this full-body red. Very versatile and food-friendly.

Cellaring:Can be opened now, but could also age for another year in the cellar.




With CREW Posh Cuvée …

Sardella-marinated Tuna Sashimi with Cucumber Slaw

Recipe by Michael Barlozzari, chef and owner of KOMA Restaurant in South Windsor.


Sardella-marinated tuna sashimiSardella-marinated tuna sashimi
2 oz sushi grade tuna
1/4 tsp lemon oil
1/2 tsp sardella (salted fish sauce)
1/4tsp extra virgin olive oil
1 small pinch smoked sea salt

Cucumber Slaw

1 cucumber
1/4 tsp diced chives
1/2 tsp extra virgin olive oil
1 pinch tientsin powder (Asian chili powder)
1 pinch smoked sea salt


For the cucumber slaw, wash the cucumbers and use a mandolin to slice it thinly. Mix all the slaw ingredients together in a bowl and marinate the cucumber for a couple minutes.

For the tuna, slice the tuna very thin and marinate it in the ingredients for about 2 minutes.

Plate the tuna and place the cucumber slaw over top to serve and enjoy with a glass of Posh Cuvée.

With CREW Riesling…

Pork Chops with Apples & Riesling Cream Sauce

From the kitchen of Michelle Turnbull at CREW
Photo credit: Melanie Allen

CREW Vineyards in DecemberIngredients

4 meaty pork chops
1 sliced onion
2 peeled and sliced Granny Smith apple
1 cup heavy whipping cream
¾ cup off CREW Riesling + a splash for deglazing
1 tbsp Dijon mustard
Olive oil for frying
Salt and pepper


Sprinkle pork chops with salt & pepper. Heat up the olive oil in a pan on medium heat and brown the pork chops for a few minutes on each side. Remove the pork chops from the pan and set aside.

Deglaze the pan with a splash of Riesling. Toss in the sliced onions and sauté until translucent. Add in the apples and keep sautéing until apples soften. Add the Riesling and bring pan to a boil. Simmer until sauce is reduced slightly, and then stir in the cream and mustard. Bring to a simmer, add the chops until cooked through and sauce is thickened.

To add a healthy and easy side, when chops are almost finished thrown in a giant handful of spinach leaves (more than you would expect – it shrinks!). It will wilt and pair beautifully with the sauce and chops.

Serve with Israeli couscous and of course, CREW Riesling


With CREW Cabernet Sauvignon …

Red Wine Braised Short Ribs (or Ox Tail)

From the kitchen of Michelle Turnbull – CREW
Photo credit: Melanie Allen


CREW Vineyards in December1.5 litres of your favourite dry red wine
5-6 lbs English Cut Short Ribs or Ox Tail
Flour for dusting
Salt and pepper
Unsalted Butter1 medium onion, chopped
4 – 5 garlic cloves, crushed
2 cups of chopped root veggies (carrots and parsnip recommended)
Fresh thyme sprigs
Up to 4 cups beef broth


Preheat oven to 325 degrees.

In a sauce pan, bring red wine to a simmer over medium heat and reduce to half while prepping meat.

To prep the meat, pat it dry. Mix the flour, salt and pepper together and then dust the meat.

Heat a large Dutch oven over medium heat,add the butter and brown the meat on all sides. Once browned, transfer the meat into a bowl, and deglaze the Dutch over with a splash of red wine. Add more butter to the pan and sauté onions and garlic until translucent. Add the root vegetables and sauté until softened.

Arrange meat pieces over the root vegetables and add the thyme spring and the reduced red wine. Add enough beef broth to cover contents of the Dutch oven. Bring to a boil, cover with a lid, and then roast in oven for 3 to 3.5 hours.

When done, transfer the meat and solid veggies onto a plate. Pour liquid through a sieve and discard any unwanted solids. Place liquid into a saucepan and bring to a boil until sauce is thickened. Whisk in a tablespoon of butter

Serve with mashed potato and CREW Cabernet Sauvignon.


Happy St. Patrick’s Day & enjoy your Savvy Selections!


Wines from the Bosc family to you

Posted by Bethany

Wednesday, February 17th, 2016

Savvy Selections Ontario wine of the month club

Savvy Selections wine of the month club
Featuring Château des Charmes Winery
–  February 2016 –


Type ‘Château des Charmes’ into a Google search and you’ll find yourself being redirected to That’s because everything about this celebrated Niagara winery—from designing labels to trimming the vines—is a labour of love on the part of the entire Bosc family.

paul stPaul Bosc Sr. started out in the 1970s with a vision to craft top-shelf, European-style wines from vitisvinifera grown right here in Ontario. He was undeterred by naysayers and equally deaf to any words of caution about what he should & shouldn’t plant in the hard, stony soil, in a country known for its bitterly cold winters & short growing season. He toyed with different varietals, re-imagined vineyard structure and rolled the dice on how consumers would receive his wines.

A pioneer of the Canadian wine industry

To say he succeeded would be an understatement. Over the course of two decades, his wines have garnered widespread acclaim (and hardware) at the national &international levels, including the Ontario Wine Awards, the National Wine Awards of Canada and the internationally renowned Vinexpo.

That doesn’t mean the Bosc family is resting on their laurels. Far from it: read more about what they’re up to at the winery, including details about the largest renovation in its history.

paul jr and micheleWe are confident that this month’s Savvy Selections from Château des Charmes will surprise and delight you. We even went so far as to ask Michele (in photo at left with her husband Paul Bosc Jr) which wine she thought was the best.“It’s like asking someone with two kids to choose a favourite – it’s not fair!” she laughs. “That’s the thing about our wines that I love. No matter what mood I’m in, or what I’m feeling, or eating or not eating, there’s a wine for that. Sorry for stealing the Jackson-Triggs line, but it really is true.”

Our Savvy Sommeliers have shared their tasting notes with you, along with some pairing tips and recipes to help you enjoy each wine to its fullest.


In your Savvy Selections you will find…

Gewürztraminer VQA 2013 St. David’s Bench Vineyard – A fragrant & succulent sipper that will have you dreaming of spring.

Chardonnay VQA 2012 Paul Bosc Estate Vineyard– A hands down classic.

Cabernet Franc VQA 2012 St. David’s Bench Vineyard – Full, ripe red fruit explodes out of the glass.

Most not at the LCBO

Your Savvy Selections, along with many other gems from Château des Charmes, are not stocked at the LCBO. If you would like to order additional bottles or other Ontario wines, call me at 613-SAVVYCO (613-728-8926)or drop me a line at We’ll be happy to arrange a special delivery for you!

Enjoy this great selection of wines from Château des Charmes.

Debbie & Savvy Team


Château des Charmes Estate Winery

Presented by Sommelier Bethany Harpur


weddingIt was late in the day when my husband and I stopped at Château des Charmes in Niagara-on-the-Lake. Ten minutes before the tasting room was due to close. The harried server at the bar gave us a look; we flashed a few guilty smiles as we quickly sniffed and swirled.

Then the door opened, and a silver-haired gentleman walked in, wearily removing dusty work gloves. He pulled a bottle out from under the counter and poured some of its deep purple contents into a glass. Just before it touched his lips, he saw us. “Would you like to try some of this, while you’re here?”

A captivating man

That “quick stop” turned into a long, leisurely hour of sampling off-the-menu wines and engaging in deep discussion with none other than Paul Bosc Sr. himself (left in photo below), the patriarch of the Bosc family and the pioneering winemaker of Château des Charmes.

bosc familyIt’s no surprise to find the elder Bosc chatting up visitors at the impressive building on York Road. Hospitality and approachability are key in this thriving family business, where job titles tend to be malleable, depending on the season, event schedule or guest experience.

Bosc’s daughter-in-law, Michele (in black blouse in photo), wears several hats at the winery: marketing director, social media guru, welcoming committee, wedding planner. “I get to do a lot of different, fun things,” she says. “I think it’s great to interact with customers, to hear what they have to say, whether it’s on social media or live and in-person. That interaction, it’s about bringing our family story to the consumer.”

Renovations underway

Right now the family is adding a new chapter to the narrative as they expand the Château’s massive cellar. The renovation marks the first major capital investment since the winery opened. It will double the available space for barrels and create more “breathing room” for workers. “We want to be sure we have all the tools we need to make the best possible wine that we can,” says Michele.

reno spaceExpanding the cellar meant digging up the Château’s popular vineyard courtyard, where countless weddings, parties and concerts have been held over the years. “Now’s the opportunity to re-imagine it,” Michele says. “When we first built it and when we first opened, there was no concept of hosting 35 weddings a year, or welcoming 100,000 visitors a year—it just didn’t exist. Now we get to build it the way the business wants it. I can’t wait to see it done.”

A late start to winter and mild temperatures in the Niagara region have kept the renovation running on schedule, with the revamped space scheduled to open in May of this year.

Even better than before

After two decades, the Bosc family is eager to get people excited about their brand again—and get new Château des Charmes fans on board. “Our wines have never been better,” Michele proclaims. “We’ve been around a long time, we know what we’re doing. If you haven’t tasted our wines in a while, try us again. I think you might be surprised.”


Here’s to Château des Charmes team!



St David’s Bench Gewürztraminer VQA 2013 $19.95

“We planted these vines in 1996 &we feel they are just now hitting their peak, flourishing, producing fantastic, hand-harvested grapes that are making very interesting wine”, Vineyard manager Miguel Fontalvo.

Savvy Sommelier Tasting Notes: A brilliant, clear pale-gold shines in the glass. Wave after wave aromas of clover honey, nectarines, grapefruit and honeysuckle inundate the senses. A bit of sweetness carries evenly with lingering acidity on the palate, to balance out the creamy mouthfeel. That same acidity lingers a bit on the finish, where subtle hints of woody smoke come through.

Suggested Food Pairing: Gewurztraminer is always a classic match for spicy dishes. Pair this with Mexican, Thai or Indian food, like the Quick Chicken Korma recipe included below.A perfect meal for a wintery day.

Cellaring: This beautiful wine has gorgeous aromas & flavours that are ready to enjoy right now!


Paul Bosc Estate Vineyard Chardonnay VQA 2012, $21.95

A classic Chardonnay for even the pickiest ABC (Anything But Chardonnay) enthusiast. It’s the very definition of balance: all the aromas, flavours and textures carry through on an even keel from start to finish, without any sudden spikes or dips in the quality, making for an all-around elegant wine.

Savvy Sommelier Tasting Notes: Up front, creamy butterscotch and exotic coconut, followed by butter and brioche on the palate. Finishes with subtle almost restrained oak and a muted essence of dried herbs.

Suggested Food Pairing: The smooth texture of oaked Chardonnay lends itself well to dishes dripping with butter, cream and cheese.A delicious wine to enamour your sweetheart over a Valentine’s Day meal with seafood, Pasta Alfredo, cheese fondue or cuddled by the fireplace enjoying a cheese platter and roasted nuts. For something completely different, try Roasted Chickenpeas recipe that we offer.

Cellaring: Ready to drink, but has the staying power to evolve further in the bottle over the next 2-3 years.


St. David’s Bench Vineyard Cabernet Franc VQA 2012 $25.95

This special parcel of land – St David’s Vineyard – is located high up against the Niagara Escarpment, the fruit has more time to mature and ripen in the summer sun. 2012 was spectacular vintage in Niagara, so with these 2 elements – the location of the land plus the ideal grape growing season – this red wine is outstanding.

Savvy Sommelier Tasting Notes: Complex nose of blackberry, dark chocolate and dried cherries with a lifted note of violets and rosewater. The powerful fruit carries right through the finish, buoyed by velvety tannins and a soft texture.

Suggested Food Pairing: Cabernet Franc is a winner with all kinds of red meats – beef, lamb, game. Try it out with this Venison Ragout recipe from Bearbrook Farms.

Cellaring: Can be opened now, but if you have will power & patience, this red wine will age nicely over the next 5-10 years.




With St David’s Bench Vineyard Gewürztraminer …

Quick Chicken Korma

Recipe & photo credits: Canadian Living Magazine


Quick-Chicken-Korma13811536451/3 cup unsalted raw cashews
4 teaspoons vegetable oil
3 onions, sliced
2 green hot OR jalapeño peppers, seeded and diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 ½teaspoons each ground coriander and garam masala
¼ teaspoon cayenne pepper
Pinch each ground nutmeg, salt and saffron (optional)
450 grams boneless skinless chicken thighs, quartered
1 ½ cups no-salt-added chicken broth
3 tablespoons fat-free plain Greek yogurt
1 ½ teaspoons lime juice


In large skillet, toast cashews over medium heat, stirring often, until golden, 3 to 5 minutes.

Transfer to food processor. In same skillet, heat half of the oil over medium heat; cook onions, stirring occasionally, until golden brown, 12 to 15 minutes. Add to food processor; puree until smooth.

Combine hot peppers, garlic, ginger, coriander, garam masala, cayenne pepper, nutmeg and salt. Add chicken; toss to coat.

Heat remaining oil in same skillet over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Stir in 2 Tbsp water, scraping up browned bits. Stir in broth, saffron (if using) and cashew puree; simmer, stirring occasionally, until thickened and juices run clear when chicken is pierced, about 5 minutes.

Stir in yogurt and lime juice; heat until warmed through but not boiling.


With Paul Bosc Vineyard Chardonnay…

Crispy Cider Vineyard & Sea Salt Roasted Chickpeas

Recipe & photo credits:Constantly Cooking

Light, crispy and full of flavour, these protein packed snacks are great on their own or as a garnish for soups or salads. Play around with other spices if you like – a few shakes of chili powder or smoked paprika, for example. You can use dried chickpeas, which you’ll need to soak and cook, but for this recipe, the canned ones are just as good plus a whole lot faster and easier.

Ingredientsroasted chickpeas

1 can (19 oz / 540 mL) chickpeas, rinsed well
1 ½ cups (375 mL) cider vinegar
1 ½ Tablespoons (22 mL) olive oil
1 ½ teaspoons (7.5 mL) coarse sea salt
½ teaspoon (2.5 mL) freshly ground pepper


Pour the vinegar into a medium-sized saucepan. Cover pot with a lid and place on high heat. As soon as the vinegar is boiling, add the rinsed chickpeas to the pot and remove from heat. Let stand 30 minutes.

Preheat oven to 400F.

Drain chickpeas, discarding vinegar. Pour chickpeas out onto a clean dish towel and roll them around gently to dry thoroughly.

Put chickpeas in a clean bowl and drizzle with olive oil. Toss gently to coat evenly.

Spread chickpeas out onto a baking sheet. Sprinkle with salt and pepper.

Roast in oven for 40 to 45 minutes, jiggling the baking sheet occasionally.

The chickpeas will turn a dark golden brown and get crunchy. If you take them out of the oven too soon, you can always put them back in the oven for a few more minutes later.

Serve warm or at room temperature. These will keep for 2 weeks in a Ziploc bag stored in the fridge.

With St David’s Bench Vineyard Cabernet Franc

Venison Ragout in Red Wine

Recipe Source: Bearbrook Farms
Photo Credit: Chart Farm


venison1 shoulder/leg (2-3 lbs) venison
5 tablespoons olive oil
Salt and pepper to taste
1 teaspoon thyme
4 slices bacon, cut into strips
10 juniper berries
1 tablespoon tomato paste
4 tablespoons flour
2 tablespoons red wine vinegar cup dry red wine
1 cup game or beef stock
3 tablespoons cranberry or red currant jelly


Cut meat into bite-sized pieces.

Heat oil in heavy saucepan over medium-high heat.Brown meat on all sides. Do 1/3 at a time and remove from pan. Season with salt and pepper.

Fry bacon a few minutes and add thyme, juniper berries, tomato paste and flour. Fry for 2 minutes longer.

Pour in vinegar and red wine. Bring to boil, scraping solids from bottom. Add stock and cook until sauce is thickened.

Add meat with juices, cover and simmer for 2 hours.

Add jelly and adjust seasoning with salt and pepper & serve over mashed potatoes or with wild rice.


Enjoy your Savvy Selections!


The difference is in the dirt at Coyote’s Run

Posted by Debbie

Wednesday, January 13th, 2016

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Savvy Selections wine of the month club
Featuring Coyote’s Run Estate Winery
–  January 2016 –


We are absolutely delighted to kick off our 9th year of Savvy Selections. This month we are delighted to feature Coyote’s Run Estate Winery that is located in St David’s Bench (in Niagara-on-the-Lake), followed by a Rare Wines portfolio tasting with the winery owners & winemaker. It’s like a one-two-punch!

bottlesNever before have we designed a wine soaked journey like this….read about it here, then experience it in real life by joining us on Wednesday January 20 for the Rare Wines Tasting.

Being a Savvy Selections subscriber has plenty of benefits!

2 complementary tickets with your name on them to this event plus TWO more for your friends to join us.
Use promo code: SAVVYVIP when you register at

Let’s take a peak into your Savvy Selections parcel. You will find:

Rare Vintage Chardonnay VQA 2014the acidity combined with a touch of oak makes a beautiful tropical taste that is a break from the harsh winter

Rare Vintage Cabernet Syrah 2012– grab your coat, you’ll be wanting to fire up the BBQ for this one

Black Paw Cabernet Sauvignon 2013 – good thing you cleared out some room in your cellar over the holidays. This wine could be aged a bit longer if you like.

It all started with a fishing trip

The stories behind the winery are the ones that we like to dig up. When I interviewed owner Jeff Aubry, he recalled that the idea of a winery came about up north during a fishing trip…with a boat load of strangers no less. Read about this, the Savvy Sommeliers’ tasting notes and warm-to-the-soul recipes that the Savvy Selections panel paired with the 3 Coyote’s Run wines.

CR_black_w_coyote copyYou may see a Coyote or two in the LCBO…

…but in your Savvy Selections are the Coyote’s Run wines that rarely leave the winery. These wines are called small batch, so if you have a new favorite, you can order them in person at the portfolio tasting event on January 20th or give our Savvy Team a call on 613-SAVVYCO (728-8926) to arrange an order for you. It is easy & only takes a matter of a couple of days for delivery from the winery to you.

I’m feeling that 2016 will be an epic year…I’ll raise a glass to that!

Debbie & Savvy Team


Coyote’s Run Estate Winery

Presented by Sommelier Debbie Trenholm


Think back 12 or so years ago – remember the critter label phase? A rare scene now, yet in 2003, when Coyote’s Run opened their doors, kangaroos, turtles, cats & dragons were gracing wine labels….and the name Coyote’s Run was far from joining that pack. In fact the reference of a coyote at this winery was not for a whimsical eye-catching character, rather because wild coyotes frequently traveled across the property & can be heard in the vineyards.

A bush plane, a boat…then a bar!

Dave & Jeff & ChrisDavid Sheppard (centre) & Jeff Aubry (right) are two men with unlikely paths that surprisingly crossed. David grew up in a grape growing family in Niagara & learned winemaking in Germany before joining Inniskillin in its early days. Jeff punched away on keyboards in his high tech job at Nortel before he ever imagined ‘punching down’ the lees while making wine.

It was a love of fishing brought these men together when they escaped in a bush plane for a long weekend. While waiting for the fish to bite, the two explored the idea of breaking ground & building a winery in Niagara. “Not a large one, rather a boutique winery. Something with a soul”, explained Jeff.

Perhaps surviving a fishing trip in close & remote quarters was a sign that the two had interest and compatibility to make it happen.

“We were at the Beacon Bar (in Niagara), tossing around names. We both did not want our family name in the winery. And yet our little piece of heaven didn’t have lakes, streams to include in its name. But coyotes would travel through the property often”. And like that, the decision was made.

Never a boring moment!

“The roof was on in one day, then the tanks arrived the next day. A day later we started to harvest…before you know it we were making wine,” recalls Jeff about the fall of 2003. “We did not have running water or electricity, but that did not matter, we ordered a generator & brought in water.“ And it did not stop there. In the summer of 2004, “on opening day , as I was heading out the door in the morning, when my wife Patti, showed me the pregnancy test results. Sure enough it was blue.” The next day, Jeff shook his head as he explained, “My laptop died. Completely toast.”

Pinot Noir Challenge

Known as the heart break grape, making a fine Pinot Noir is every winemaker’s goal. Receiving accolades & awards is the golden egg. ‘A friend of mine said – You’re not thinking of growing Pinot Noir are you?” And much to his surprise not only did they grow the finicky grapes, Coyote’s Run won gold in the All Canadian Wine Awards for their first vintage of Pinot Noir. Now that is impressive! “It is one of the highlights of the past 13 years,” said Jeff. “And my friend was shocked!”

A vineyard like no other

dirtCoyote’s Run location enjoys more heat than almost anywhere in Ontario. This ripeness factor shows through in the grapes – especially the red ones. In addition, the Coyote’s Run property is really two vineyards with two very distinct soil types – red & black. To honour this unique attribute, they have named the parcels of land as ‘Black Paw Vineyard’ and ‘Red Paw Vineyard’. The soils have tremendous geological differences that are profoundly expressed in the grapes…and the wine.

The winemaking team has planted the same grape variety on each of these soils and they are vinifed separately, resulting in two very unique and distinct wines grown only a few hundred metres apart. Join us at the portfolio event to taste these wines back to back…then you’ll appreciate the difference terroir makes.

Right now in the vineyard

When I interviewed Jeff in the balmy days before Christmas, he explained that with this weird & mysterious weather, the warm temperatures don’t allow vines go dormant. If winter arrives slowly & gradually – that is good. If there is a quick drop in temperature it will be painful. This means that the sap in the buds will freeze & die. Those buds would have become grapes. After last year’s harsh winter, a moderate ‘warm’ winter would be a gift.

Here’s to David, Jeff & the Coyote’s Run team!




Rare Vintage Chardonnay 2014 $24.95

“We avoid the term Reserved. In our view it is overused and because of that, it’s significance is lessened”, explained Jeff. Rare Vintage wines are only made with exceptional grapes in exceptional years. “The wines are truly the best of the best. We select individual barrels to make the final blend. In 2014 our entire crop of Chardonnay from the Red Paw vineyard was remarkable that we used all of it to make this Rare Vintage wine.”

Savvy Sommelier Tasting Notes: Whether you love Chardonnay or not, we are certain that you will enjoy every drop. Elegant with aromas of toasted almond, tropical fruit (think pineapple & banana) that follows through in the taste. Warm spices, white pepper & vanilla round on the finish makes this medium bodied wine playful in your mouth. An absolutely well balanced wine that lingers forever…and makes you thirsty for more!

Suggested Food Pairing: This wine stumped me.I could not decide only one recipe to share. I kept the bottle in my fridge for a week and served a splash with different dishes to see which worked best. Pork tenderloin with a mango chutney played well. Indian Butter Chicken curry did too. Pan seared Rainbow trout was to die for when paired with this Chardonnay. Even the holiday cheese board sang with this wine! Net-Net: this wine is very versatile. Being the New Year, our team of Savvy Sommeliers couldn’t resist pairing with a Cheese Fondue recipe – make yours or try the one below.


Rare Vintage Cabernet Syrah VQA 2012 $32.95

Jeff explains, “2012 was a hot vintage. Our yields were very low. We did not have much in the way of grapes for either Cabernet Sauvignon or Syrah, so we decided to do something different & blend them. It is certainly a different style of blend in the Niagara…and wine writers and our customers were expecting something different.

Savvy Sommelier Tasting Notes: “Silk & elegance sums it up for me,” Jeff explained and we definitely agree. Incredibly dark and nearly opaque this a definitely a winter wine that will lure you. Heart warming aromas of mincemeat, cloves, blackberry & dark chocolate even ink. A big bold red wine…when was the last time you said that about a red from Ontario?

Suggested Food Pairing: Grab your coat…you’ll want to be firing up the BBQ for this wine. Steak – your favorite cut, lamb chops or if it is too cold to venture outside, then a roast or prime rib will definitely do the trick. We have tempted you with a Flank Steak recipe below.

Cellaring: This wine is ready now or will cellar a further 2 to 5 years.


Black Paw Vineyard Cabernet Sauvignon VQA 2013 $20.95

“In my opinion that there are relatively few places in Niagara that could grow Cabernet Sauvignon. Knowing this, we put a small experimental block in our vineyard and the resulting wines were nice. Like Bordeaux yet in our Black Paw soil. Now we have over 6 acres and have been growing the variety since 2010. Dave & I love growing Cabernet Sauvignon. The vines produce so much fruit to work with. And the wine coming from this Black Paw soil are outstanding no matter what weather Mother Nature challenges us with.”

Savvy Sommelier Tasting Notes: Rich, big & loaded with flavour. It’s stunning. Another example showing that Ontario can make big reds. Intensely dark in colour & reminiscent of red & black fruit (think plums, figs, berries) that will WOW you with the aroma, then continues into the taste. There is a solid back bone that gives it a long lingering finish that makes this a full flavoured wine – kudos to Dave, Chris & the winemaking team for another hands down great wine.

Suggested Food Pairing: A steak would be delicious, yet at this price make it your house wine and serve it with pizza, grilled sausages, meatloaf, pasta or even pork chops. The list goes on. Jeff confessed that he does most of the cooking at home and offers his Italian Sausage & Kale Soup to enjoy with this wine…yes soup & wine….and crusty bread too!




With Rare Vintage Chardonnay…

Classic Cheese Fondue

Source: All
Photo credit:


1 cup white wine
1 Tbsp butter
1 Tbsp all-purpose flour
7 ounces Gruyere cheese – grated
7 ounces old Cheddar cheese – grated
7 ounces Emmental cheese (or Swiss) – grated


Bring the wine to a boil in a small saucepan.

Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add Gruyere, Cheddar, and Emmental cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Serve with thick slices of baguette, broccoli spears, wedges of apple & pear, a variety of mushrooms, thick slices of your favorite sausages (cooked)…and any other dipping accompaniment.

Call friends over…or make it for a date night.

With Rare Vintage Cabernet Syrah

Grilled Marinated Flank Steak

recipe & photo credit:Simply Recipes


1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
2 pounds flank steak


Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours and up to overnight.

Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.

Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you’ll want the oil on it to help keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. It is easiest to use a long serrated bread knife for this, but any long sharp knife will do.


With Black Paw Cabernet Sauvignon…

Italian Sausage & Kale Soup

from Jeff Aubry’s kitchen to yours

Black Paw Cab Sauv and Sausage Kale SoupIngredients

Italian sausages – however many you can eat
pasta noodles of your choice¼ cup olive oil
4-6 crushed cloves of garlic
4 cups vegetable stock
½ Tbsp freshly ground sage
1/2 Tbsp paprika
1 tsp fresh thyme
1 can diced stewed  tomatoes
handful of kale, torn


Grill 3 hot Italian sausages, set them aside. Boil ½ pound of pasta noodles – I prefer fusili or orzo.

In a ¼ cup of olive oil, sauté 4-6 crushed garlic cloves until golden. Add 4 cups veggie bouillon, ½ tbsp freshly ground sage, 1/2 Tbsp paprika, and 1 tsp. fresh thyme. Add one can diced stewed  tomatoes, and boil for 2 mins.

In the bowl, spoon in a 1/2 cup of cooked pasta, add a handful of torn kale, and some sausage slices (1/4 thick). Ladle the hot soup over top and voila!

Variations include spinach instead of kale, and tortellini instead of sausage.


Here’s to 2016 & your wine soaked discovery with Savvy Selections!




Rounding out the year with Redstone

Posted by Debbie

Saturday, December 26th, 2015

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Savvy Selections wine of the month club
Featuring Redstone Winery
–  December 2015 –


It’s been a whirlwind month for sure – for winemakers as well! To interview Redstone Winery’s winemaker Rene Vanede, I had to ‘pull him off’ the bottling line. “We are disgorging sparkling wine right now. It is the fun part of making bubbles.” I have never met this Aussie, but in the 3 minutes talking to him over the phone, I felt that we’d known each other for years. The conversation is fantastic & interesting, learning about his love of sparkling wine and learning about his impressions about Canadian wine industry. “Why would you come all this way from Australia?” I asked “And why have you stayed??”

More about this interesting & engaging conversation on the following pages. But first…let’s get to the wines!

bottles 2In your Savvy Selections, you will find:

Redstone Sparkling VQA 2013- $24.95
now THIS is the bubbly to pop & celebrate the holidays!

Redstone Cabernet Merlot VQA 2011- $28.95
Already aged 5 years, this a crowd pleasing red wine

Cabernet Sauvignon VQA 2012 – $29.95
WOW what a powerhouse! Ready to drink now or cellar for 5+ years

Initially, they did not plan to have a winery

Red-Stone-WineryTawse Winery purchased the vineyard that was once owned by Thomas & Vaughn – one of the first of the boutique wineries in Beamsville. Moray Tawse had planned to use the grapes from their new vineyards in the Tawse wines…then the winemaking team discovered something VERY interesting. You’ll find the backstory on the following pages. Rene gave me the inside scoop during our interview. And as always, our Savvy Sommeliers share with you their tasting notes for the wines in your Savvy Selections along with recipes to pair with each over the holidays.

You won’t find many Redstone at the LCBO

You’ll be hard pressed to find Redstone’s striking orange foiled bottled on a shelf at the LCBO or Vintages. This winery makes small batch wines, so if you find a wine that you enjoy, give our Savvy Team a call on 613-SAVVYCO (728-8926) to arrange an order for you. It is easy & only takes a matter of a couple of days for delivery from the winery to you.

Kicking off the New Year!

Time definitely does fly when you are having fun. Our Sommeliers have been working hard (tough job we know!) finding wines to feature in the 2016 line-up for Savvy Selections. We are starting the New Year with Coyote’s Run Estate Winery of Niagara-on-the-Lake. Our Savvy Sommeliers & tasting panel chose the following wines:

Mark your calendar that these impressive wines will be delivered on Friday January 8th. If you would like additional bottles of these fine wines or other favorites from Coyote’s Run, just let me know & I will add more to your order.

We hope you’re having wonderful holiday season with great wines, family & friends!

Debbie & Savvy Team


Redstone Winery

Presented by Accredited Sommelier Debbie Trenholm


rene-vanedeI always find it fascinating to hear a winemaker’s impression of the Canadian wine industry. And when the winemaker is ‘an import’ from a different wine region, the insight is even more interesting! My interview with Rene Vanede (below) – winemaker at Redstone Winery – held my interest at ‘Hello’. If it weren’t for a glitch in the bottling line that he needed to tend to, our phone conversation could have lasted for hours.

The ‘ah-ha’ moment

Originally from Hunter Valley, Australia, Rene was surrounded by the wine industry. He worked as a Sommelier in various local hotels, then the travel bug bit him & he headed to Europe. “England in particular is great place for access to the world of wine,” Rene mentioned. As he was pulling the cork out of a bottle of wine from an undiscovered place he thought, “I can make this stuff.”

From Sommelier to Winemaker

Rene jumped into being a winemaker with both feet. He completed his university studies, then rolled up his sleeves & got hands-on experience with grape harvest and in the cellar at an Australian winery you may have heard of…Rosemount, Owned by Foster’s Group, Rene’s work experience at Rosemount was making wine in massive volumes. He explained that he often did not know what brand he was making…all he knew was that he was making wine.“I quickly figured out that I did not want to continue to work at big places.”

The all-Canadian wine adventure

Now with winemaking experience, Rene was ripe to explore other wine regions. He had heard that Canada’s wine industry was making big strides & was comprised of hundreds of small businesses. Curious & intrigued, he packed up & headed to Vancouver. It turns out that he did not work at a BC winery at this time, yet he did sample a lot of their wines during his travels.

In 2006, he was invited to be part of the vintage team at Tawse Winery in Beamsville.“It was their biggest harvest ever. Tawse went from a 2000 case winery to 6000 cases,” Rene recalls. “It was exciting to be part of that.” With so much work to do, Rene became a permanent fixture at Tawse. A few years later in 2009 when Moray Tawse purchased Thomas & Vaughn Winery, even more wine had to be made. The new vineyards provided the grapes needed to make Meritage & Bordeaux styled wines for the Tawse portfolio.

Tasting the difference

Curious about the new vineyards, the winemaking team did a side-by-side comparison taste test of wines made with Tawse grapes and wines made with grapes from the Thomas & Vaughn vineyards. “The same winemaking team, however the final product showed an incredible difference,” explained Rene. “The terroir was prevalent in the Tawse wine, while the other wine was all about the fruit.” With this incredibly different wine, the idea was born to keep them separate and establish a new winery. Just like that…Redstone Winery was created.

here’s what it’s all about…

Terroir is the focus at Tawse. Redstone is fruit first.“This is a massive change of mindset for winemaker.” Rene became Redstone’s winemaker with Paul Pender from Tawse on hand as consulting winemaker. The sistering wineries leverage some production equipment and resources, yet for the most part, they are 2 separate wineries.

“At Redstone there are no guidelines. We have the land, the mature vineyards & the track record that the grapes are known to produce quality good wine,” said Rene.

Redstone’s 38-acre vineyard is farmed organically and biodynamically. The location is perfect for late-ripening varietals including Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah – the Bordeaux grape varietals. In terms of white, there is Pinot Gris, Riesling, Sauvignon Blanc, & Chardonnay from recently acquired Limestone vineyard.

Differences between BC & Ontario

Having been in Canada for 10 years, his Aussie accent is still thick. It could be the company he keeps as there are several Australians at Niagara wineries. Interestingly, without being probed, Rene offered his impressions of the BC & Ontario wine industries. “After traveling in BC, I expected the Ontario wine scene to be similar. In BC, the wineries are cottage like, small operations. The scales of things are different here in Ontario with larger farms & businesses.” Rene continues, “The wines are sheer finesse here in Ontario.” When I heard this, I was eager to share this with our Savvy Selections subscribers.

Here’s to Rene & his winemaking team!




 Redstone Sparkling VQA 2013 $24.95

This is Redstone’s first sparkling. “Sparkling is a Winemaker’s Wine – there are so many different steps involved to making a good sparkler”, explains Rene. While at university, he took a keen interest to learn the finesse of making sparkling wine….and his talent shines through in this wine.

Savvy Sommelier Tasting Notes: Made with Pinot Noir, Chardonnay & a splash of Pinot Gris, this is an absolutely delicious bubbly. “I like to make wines that I like to drink”, says Rene. This wine has a delicious balance of acidity (think white grapefruit) with a smooth mouth feel and very elegant mousse (bubbles). It’s dry, crisp &delicious.

Suggested Food Pairing: This wine will be perfect any time during the holidays – to pop open when friends drop in, enjoyed with appetizers during Happy Hour, unwinding after tidying up the wrapping paper or even served for brunch. “I enjoy sparkling wine with seafood- scallops, prawns & smoked salmon, or blue cheese,” suggests Rene. On the following pages, we have included an interesting scallop dish for you to try.


Cabernet Merlot VQA 2011 $28.95

close up bottleA blend of Cabernet Sauvignon, Cabernet Franc, Merlot, this is the classic Bordeaux blend. “We are always comparing the wines from Tawse& Redstone to French wines,” shares Rene. He goes on to explain, “30-40% of the wine was oaked (in French oak of course!). You should be able to see the oak, but it should not be overpowered. In this vintage, the fruit demanded some oak to finish the wine.”

Savvy Sommelier Tasting Notes: This is a crowd pleasing wine that you can drink with pretty much anything. Red & black fruit (think plums, currants, raspberry, blackberry) and warm spices waft from the glass and linger on your tongue with each sip. Well balanced, smooth finish, yet still a touch of tannins after the 5+ years of aging that pairs well with hearty food.

Suggested Food Pairing: “For me, this is a winter wine. I would serve it with Beef Finger Pie.” shares Rene. That is a dish that I am not familiar with and nor is Google! After more probing, turns out that a Beef Pot Pie is what this Aussie was referring to! A recipe for an “Aussie Humble Pie” follows.

Cellaring: This wine is ready now or will cellar a further 3 to 5 years.


Redstone Cabernet Sauvignon VQA 2012 $29.95

“This is THE signature wine at Redstone. It put us on the map.” explains Rene. “It’s Redstone in a bottle – the fruit & tannins exhibit the vineyard site.”

Savvy Sommelier Tasting Notes: Now this is a BIG red wine still with some grippy tannins. If you like to put wines away, this would be the one out of this bunch. It will be interesting to see how the wine evolves with time. For now, each sip shows the quality of the fruit & the winemaker’s talent – kudos to Rene. The Sommeliers at the tasting panel remarked how this wine reminded them of black – intensely dark in colour, aromas of black fruit (berries, plums, currants, figs) that continue on in the taste. A long finish with an earthy or herbal note like roasted caraway or fennel seeds.

Suggested Food Pairing: One word: steak. If your BBQ is buried under snow, then prime rib would be perfect accompaniment. We share with you a Dijon Herb Crusted Prime Rib recipe.

Cellaring: Ready now or it will cellar nicely for another 5 to 7 years. Winemaker suggestions to decant for 2 hours before serving….then enjoy every sip!




With Redstone Sparkling…

Confit of Scallops with Lemongrass & Coconut Sauce

By chef Kevin Bélisle at Spa Eastman, Eastern Townships, Que.
Source & photo credits:Globe & Mail



2 large yellow beets, cooked and peeled

Herbs and lemon zest oil

½ cup olive oil
2 tablespoon chopped Italian parsley
2 tablespoon chopped cilantro
2 tablespoon chopped chives
Grated zest of one lemon


1 tablespoon white sesame seeds
1 tablespoon flaxseed
Sea salt to taste

Lemongrass &coconut sauce

2 sticks lemongrass
1/3 cup peeled and chopped fresh ginger
½ cup cashews
¾ cup organic coconut milk
2 tablespoon lemon juice


12 large fresh scallops, kept cool
2 cups coconut oil to cook scallops


Braised+Scallops_Spa+EastmaCut beets into ½-inch-thick slices. With a cookie cutter the same size as the scallops, cut the beet slices into rounds. Warm in the oven before serving.

Mix oil with herbs and lemon zest. Season with salt and pepper. Reserve.

Toast the sesame seeds lightly in a pan, being careful not to burn them. Mix the toasted sesame seeds, flax seeds and sea salt in a blender or with a mortar. The mixture should remain fairly grainy. Reserve.

Remove the bottom 2 inches of lemongrass stalk. Chop coarsely, reserving remainder for another use. Combine lemongrass, ginger, cashews, coconut milk and lemon juice. Blend in a food processor or blender until smooth. Place in pan and heat gently when ready to serve.

Remove the muscle from the scallops. Heat coconut oil in a small high-sided pan to 175 to 185 F (80 to 85 C). The oil should be barely moving with just a few bubbles. (Use a thermometer to check, if you have one.) Place the scallops in the coconut oil (in batches, if necessary) and confit for 5 to 7 minutes or until opaque.

Spoon warmed lemongrass and coconut sauce onto serving plates. Place 3 slices of warm beets on each plate and top with 3 scallops. Drizzle scallops with herbs and lemon-zest oil and garnish with a pinch of gomasio. Garnish with herbs.


With Redstone Cabernet Merlot

Humble Aussie Pie

By Jamie Oliver
Serves 8
recipe & photo credit: Jamie Oliver

aussie humble pieIngredients

1 kg beef skirt , chopped into 1cm chunks
sea salt
freshly ground black pepper
olive oil
1 whole nutmeg , for grating
2 large carrots , peeled
2 red onions , peeled
4 sprigs of fresh rosemary , leaves picked
250 ml pale ale
1 heaped tablespoon plain flour
1 tablespoon tomato purée
250 g button mushrooms
1 large egg yolk, beaten , or semi-skimmed milk

For the pastry

600 g plain flour, plus extra for dusting
150 g cold unsalted butter, cubed, plus extra for greasing
150 g Cheddar cheese


Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside. Roughly chop the carrots, onions and rosemary leaves.

Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently. Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.

Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the flour and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 1 litre of cold water. Roughly slice and add the mushrooms, then bring to the boil.

Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.

Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.

Preheat the oven to 180ºC/350ºF/gas 4. Grease 8 individual pie dishes (roughly 15cm x 10cm) with a little butter and dust with flour. Divide the pastry into 4 equal-sized pieces, then roll out a portion on a flour-dusted surface to the thickness of a pound coin. Place 2 of the pie dishes side-by-side, roll the pastry around the rolling pin, hold it over the dishes and carefully unroll the pastry to cover. Gently press the pastry into the sides of the dishes, then roughly cut away the excess so you end up with 2 lined pie dishes. Repeat with the remaining pastry, reserving the excess for later.

Equally divide the steak and ale filling between the dishes and brush the edges with the milk or beaten egg. Divide the excess pastry into 8 equal-sized pieces, roll out to the thickness of a pound coin and place over the filling. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through.


With Redstone Cabernet Sauvignon…

Dijon Herb Crusted Prime Rib

from Farm Boy


1Tbsp Balsamic vinegar
¼ tsp ground cloves
4 Tbsp grainy Dijon mustard
2 Tbsp fresh thyme leaves, chopped
2 Tbsp fresh rosemary leaves, chopped
Salt and pepper to taste
1 bone in rib roast (2.5KG/6LB)
6 medium garlic cloves, quartered lengthwise


Pre-heat oven to 400 F

Make small incisions all over the roast.Insert the garlic into the holes. Place the roast in a roasting pan and mix the remaining ingredients into a paste and rub entire roast evenly.

Roast for 25 minutes then reduce heat to 350 F and continue cooking for about 1 and a ½ hours or until internal temperature reaches 135 F (forrare). Transfer roast to a cutting board and allow to rest for 15 minutes before carving.

Serve with your favourite sides. (Especially good with creamy mashed potatoes & buttered beets!)

Enjoy your Holidays & your Savvy Selections!